Corned beef fritters with pear and rocket salad

This is a recipe from Samantha Martin’s mother. Growing up on a cattle station, the family cooked with beef often, and homemade corned beef was a popular choice, the leftovers which went into these fritters – becoming a fast family favourite.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 cups self-raising flour
• 1 egg
• 300 ml milk
• 2 cups finely chopped cooked corned beef
• ½ cup tinned corn kernels, drained
• ½ onion, finely chopped
• 3 spring onions, thinly sliced
• 1 tsp salt
• 1 tsp black pepper
• Olive oil, for shallow-frying
• 1½ tbsp roughly chopped flat-leaf parsley leaves

For the native herb blend (makes extra)

• 4 tbsp ground lemon myrtle
• 4 tbsp ground saltbush
• 4 tbsp ground wattleseed (or mountain pepper)

For the sauce

• ½ cup (125 ml) Greek yoghurt
• 4 - 6 whole lemon aspen, juiced
• 1 tbsp ground lemon myrtle
• 2 tsp salt

For the salad

• 1 cup baby rocket leaves
• 1 pear, thinly sliced
• 2 tbsp toasted pine nuts
• Extra virgin olive oil, for drizzling
• 2 tbsp balsamic vinegar

Instructions

1. To make the native herb blend, combine the ingredients in a medium bowl and mix well to combine.
   
2. To make the fritters, into a large bowl, sift the plain flour, then add 2-3 tbsp of the native herb mixture. Whisk well to combine. Add the egg and milk and whisk until it gradually reaches a thick, batter-like consistency. Stir through the corned beef, corn, onion, spring onion, salt and pepper.
   
3. Heat enough oil to coat the base of a large frying pan over medium heat. Line a plate with paper towel. Once hot, drop 6 rounded tablespoons of batter into the pan, allowing for room to spread. Cook for 2 minutes, or until golden underneath and bubbles appear on the surface of the fritter, then flip and cook for a further 1 minute or until cooked through. Transfer to the prepared plate and repeat with the remaining batter, adding extra oil if required.
   
4. While the fritters are cooking, make the sauce. Combine the ingredients in a medium bowl. Set aside. To make the salad, in a large bowl combine the rocket, pear and pine nuts, then drizzle with olive oil and balsamic vinegar and toss lightly to combine.
   
5. To serve, divide the corned beef fritters between plates. Serve with the salad and sauce for dipping. Sprinkle with parsley.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.