- Yield: 15 each
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: For 6 people
Corned Beef Cakes-Traditional Newfoundland
Hi and welcome to our website!
These corned beef cakes are so good you can't only eat one, they are soft on the inside and a golden brown crust on the outside, packed full of flavour.
If you don't like onions replace with onion powder, and you can also add some garlic to this recipe if you like.
Thank you for stopping by, I guess you are looking to make some delicious corned beef cakes. If so look no further these delicious corned beef cakes are super easy to make and they are good for any time of your day.
I have over 400+ recipes and videos available to date on our website, just type in what you are looking for if I don't have it send me a message and I will help you fine it. Plus if you have a family recipe you would like to see me make send me a message with the recipe name and I would love to make it and post a video for you to enjoy time after time.
Traditional Newfoundland Fish Cakes
Plus a nice feed of fish and brewis may interest you, this is the link to that one as well. 🙂
Traditional Newfoundland Fish & Brewis
One more before I leave you with my recipe for corned beef cakes, this is my recipe for Hard Bread.
Traditional Newfoundland Homemade Hard Bread
A link to our cookbooks just in case you would like to take a look inside.
https://www.bonitaskitchen.com/cookbook
Ingredients
- Corned Beef - 1 can, 340g
- Potatoes - 4 medium
- Onion - 1 medium
- Flour - ½ cup
- Savoury - ½ tsp
- Black pepper - as needed
- Sea Salt - Pinch
- Milk - ¼ cup
Instructions
Prep-Time 10 Min, Cook Time 30 Min
Method:
Peel and boil potatoes for ten minutes with a pinch of salt until cooked, then drain water off and let cool to room temperature.
In a frying pan sauté onions until golden brown.
Open a can of corned beef and chop in small pieces, then place in a bowl.
Then add the other ingredients, potatoes, savoury and pepper, mash together with your corned beef until all combined.
Then add sautéd onions and mix them together.
In a small bowl add your egg and milk then mix together.
In a small plate add your flour with a pinch of pepper.
Scoop up some corned beef mixture and shape into a round flat cake/pattie, then roll in the egg wash and then in the flour set aside until all is made. " If the corned beef mixture is still warm, put it in the fridge for 15 minutes then follow the above method."
In a hot frying pan, add butter and olive oil when hot, start frying your cakes, a couple of minutes on each side until golden brown.
When corned beef cakes are fried, put them on a plate with a side of onion pickles and sunny side up egg, fried touton, slice of bread or a side of choice.
Bonita’s Tips: Sautéd onions with give the corned beef cakes a amazing flavour, if you use raw onion grate them first before adding to mixture.
Adding salt will be optional because corned beef in the can is a little salty.
Allergens
If you are looking for something quick and easy for supper this is one of many meals I have posted on our website that will satisfy your family for breakfast, dinner or supper. This is a delicious meal for corned beef cakes and fried sunny side up eggs and a fried touton.
Sometimes you are not in the mood to make a big meal for your family, but you know you need something quick and easy. This is that meal add your ingredients together, fry up the patties and serve with whatever you like. In this case its a sunny side up fried egg and some pickled onions or mustard pickles, I will share with you the link to those pickles.
Traditional Newfoundland Mustard Cabbage Pickles
Traditional Newfoundland Pickled Onions
We also provide a video tutorial to every recipe we post on our website, youtube channel and facebook page.
Thank you so much for taking the time to visiting our website, please leave us a message before you go we would love to hear from you.
From our kitchen to yours enjoy, Bonita, RMHussey Productions and Team.
Had these tonight. I’m not a fan of the egg and flour idea. I just get the butter foamed in a hot pan and let them brown up on their own. Easier and tastes better in my opinion.
I eat mine with fresh home made white bread and rhubarb relish. Wicked deadly feed. You knows now. No trouble to make a feed for less than $10 that will have you sawing logs on the sofa 20 mins after consumption.
Bonita you’re the bomb-diggity.
Ps. The bread was good because I used your recipie. Not holy though because I don’t make a cross. Thanks a million.
Hahaha thank you Matt for your message and for visiting my website, I’m glad you make and enjoyed the corned beef cakes. It’s ok to change the recipe to work for you, and you made the homemade bread good on you for that. I’m more then happy to help and thats what the recipes are all there for to help make dinner planning easier. Thank s again for your lovely message. Bonita
Bonita, I’ve been away from home for 16 years and can’t tell you how happy I am to have found your videos. I have told quite a few people about your site and videos.
Easy to follow and clear instructions and you’re right-on to boot.
Thanks a million
Hi Matt: You are very welcome and thank you for your lovely message and it’s because of people like you that I love working my channel. This was the reason I started Bonita’s Kitchen to help anyone that wanted to learn about our cultural foods and other delicious meals. I’m glad you are enjoying my channel, and thank you for sharing our channel with your family and friends. 🙂 Bonita
Hi Bonita,Made these meat cakes exactly as you do and they are delicious, Can I make the cakes in the morning and fry them when I get home for supper?
Hi Janice, Thank you so much for letting me know. This is a lovely recipe and you can make it and fry it the next day. You can also freeze them and refry them as needed. We have a few recipes for corned beef, https://youtu.be/09nlH8WhdAE corned beef casserole. https://youtu.be/w_LxCV49wSc corned beef hash quiche, slow cooked.
Enjoy to the fullest
Bonita
Made these for my fella while he was in hospital. They smelled so good the nurse asked about them, and, after suggesting your site and video, she said she’d probably be making them that night.
I can’t say for certain, but I’m pretty sure the corned beef cakes healed him.
Thank you!
Hi Joanna: Oh my I loved your message and I’m so glad he is feeling better after eating them, they are my husbands favourite. Thank you for sharing my website with other people, I appreciate your support. I wish your friend a speedy recovery say Hi to him for me, have a lovely day. 🙂 Bonita
My husband found your ‘corned beef cakes’ video on Youtube and shared it with me. I make mine exactly the same way, though when I was a kid, I would use the opened can (those sharp edges!) to mash the bully beef and potatoes together. Surprisingly, since I’m not usually a great fan of green peppers, they are delicious lightly sauteed, added to the mix, and fried and served as a hash. Like you, we enjoy fried eggs on top. (And ketchup, I’m embarrassed to say!)
Hi Susan: Thank you for your message and for stopping by, I’m so glad your husband showed you our video. Can corned beef is indeed old school and not a meal one would think about making. We enjoy making a meal from this because it is affordable and simple to make. Thank you for sharing your method and I know what you mean about Ketchup 🙂 My husband would say thats is use only to cover up the taste of something you don’t like. 🙂 To funny, but I do like ketchup in recipes. Have a lovely day and stay safe…:) Bonita
Could I use this idea for the small cyrovaced packet of Chalkers Brined Beef Blade I have? Chop up the beef, fry it a bit until becomes the colour of cooked beef (red in the packet) then use recipe?—no further salt, I assume. (Not from east coast, but there is something familiar about Nfld recipes from my young years). Thanking you!
Hi Shirley. Thank you for stopping by, the chalks salted beef is different then corned beef, its even pickled different. This type of beef is meant for corned beef sandwiches with sour cabbage. The store bought corned beef is only shavings of that beef and can be used for corned beef cakes and hash. The chalkers brined beef is used for soups and boiled dinners. I hope this helps and I hope you get to make the corned beef cakes. Bonita
Thank you for answering me. I continue to be puzzled as to how I can use my brined beef blade, for one person. Not a childhood experience. When trying something new, I seem to need a specific recipe.
I used the canned corned beef a lot 55/years ago, & somehow, does not interest me now— would rather have fish if making a cake of potato something. P.S. I’m glad to see your recipe for buns that includes potato. I use a Chatelaine hot cross bun recipe that includes 1 cup o mashed potato, & it is so excellent. And recently online somewhere, saw one for chocolate cake that includes mashed potato.
My meat cakes were really soft on the inside. My husband wouldn’t eat them. They tasted good. Are they suppose to get soft in the middle? Outside were nice?
Hi and thank you for your message and for stopping by, I’m so glad you made them. This is not a crispy corned beef cake, only the outside gets fried and that would be a brown and a little crust on them.
But the inside will be soft because it mashed potato. You can bake them and see if that would make them more firm. Maybe cook them in your fry fryer too. Sorry that your husband didn’t like them.
But if you make them again try those other cooking methods.
Thank you for letting me know
Bonita
Thanks for the recipe. My mom used to make these and now I can too. They are comfort food for me. Deliciousness!
Hi Suzanne, You are very welcome and enjoy to the fullest! These corned beef cakes are so lovely and I’m glad it reminds you of your moms cooking. Food and memories go hand and hand. Thank you for stopping by…
Enjoy
Bonita