RECIPE: Shredded beef, sweet potato and herb fritters with capsicum relish
- 1 kg piece corned silverside (corned beef)
- 1 onion, peeled, studded with 6 cloves
- 3 bay leaves
- 2 tbsp brown sugar
- 60 ml (1/4 cup) malt vinegar
- 2 eggs
- 60 ml (1/4 cup) milk
- 75 g (1/2 cup) self raising flour
- 400 g sweet potato, peeled, grated
- 350 g corned beef (from recipe above), diced
- 200 g roasted red capsicum, chopped
- ¼ cup chopped fresh parsley, plus 1 tbsp extra
- 2 tbsp olive oil
- ¼ tsp dried red chilli flakes
- 2 tsp white balsamic vinegar
- Baby spinach or rocket leaves, to serve
Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion with cloves, bay leaves, sugar and vinegar. Keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
Cook until the silverside is tender, about 1 ½ - 2 hours. A fork should easily penetrate the centre of the meat. Remove, set aside to cool.
To make the fritters, whisk the eggs, milk and flour together in a large bowl. Add the sweet potato, corned beef, half the roasted capsicum and the parsley. Stir to combine, season with freshly ground black pepper.
Heat half the oil in a large non-stick frying pan over a medium-high heat. Spoon ? cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 2-3 minutes each side or until golden and cooked through. Continue with remaining batter to make 12 fritters, adding a little more oil between batches.
Meanwhile, combine remaining roasted capsicum, extra parsley, chilli flakes and vinegar. Serve fritters with the baby spinach or rocket leaves and capsicum relish.