Welsh Corned Beef Rissoles
Traditionally served in fish and chip shops across Wales, Welsh corned beef rissoles take the form of crisp, burnt orange breadcrumbed balls crammed with creamy mashed potato flecked with corned beef and onions. Not only do they taste absolutely delicious, served simply with chips and baked beans or gravy, but they're also incredibly cheap and easy to make too.
1. Boil the potatoes in a large saucepan for 10-15 minutes or so, until tender. Drain and set aside.
2. Meanwhile, heat some vegetable oil in a shallow, non-stick frying pan and fry the diced onions until golden brown, and softened.
3. Place the diced potato into a large mixing bowl along with a knob of unsalted butter, and mash until slightly combined. Next, add the fried onions and diced corned beef to the bowl, and continue to mash until thoroughly mixed, adding salt and pepper to taste.
4. Form the rissole mixture into balls, just slightly smaller than a tennis ball. Place plain flour, beaten egg and golden breadcrumbs in separate dishes and, one-by-one, roll each rissole in the flour, followed by the egg, and then the breadcrumbs.
5. Place the rissoles into the fridge to chill for an hour before cooking, to encourage the ingredients to bind together and prevent your rissoles from falling apart.
6. After an hour has passed, remove your rissoles from the fridge and deep-fry them for around five minutes or, alternatively, shallow fry for around 10 minutes, turning continuously until browned all over. Once cooked, the breadcrumb coating will become crispy, and turn a deep orange in colour.
Serve your Welsh corned beef rissoles while still hot, teamed with homemade or chip shop-style chips, and mushy peas, baked beans, or gravy. Alternatively, you can also enjoy them cold as a snack, or as part of a picnic or buffet lunch