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Corned beef and cabbage fritters with Russian-style sauce

These fritters combine all the flavours of a Reuben sandwich. They'd also be great tucked in a soft white bun, with all the trimmings and a few extra pickles.

You'll need

120 gm cabbage, shaved 2 spring onions, thinly sliced ½ cup flat-leaf parsley, finely chopped 120 gm Gruyère, coarsely grated 2 tbsp Dijon mustard 2 eggs, lightly beaten 30 gm plain flour ½ tsp baking powder 120 ml vegetable oil   Corned beef 750 gm corned beef 1 small carrot, chopped 1 celery stalk, chopped 1/2 onion, chopped 3 thyme sprigs 1 bay leaf 1 tsp black peppercorns   Russian-style sauce 150 gm (½ cup) mayonnaise 150 gm (½ cup) sour cream 60 gm celeriac, finely chopped 2 tbsp white onion, finely chopped 1½ tbsp sriracha sauce 2 tsp Tabasco 2 tsp Worcestershire sauce 1 tsp lemon juice   Pickled cabbage 1½ tsp caraway seeds 1 tbsp apple cider vinegar 1 tsp caster sugar 150 gm white cabbage, very thinly sliced


  • 01
  • For corned beef, combine ingredients in a large saucepan. Cover with cold water, bring to a simmer and cook over low-medium heat until cooked through (1½-1¾ hours). Set aside to cool in liquid, then strain, discard solids and shred beef.
  • 02
  • For sauce, combine ingredients in a small bowl, season to taste and refrigerate until required.
  • 03
  • For pickled cabbage, dry-roast caraway seeds in a small frying pan over low heat until fragrant (30 seconds to 1 minute). Crush and combine in a bowl with vinegar and sugar. Stir to dissolve sugar, then add cabbage, toss to combine and stand until slightly softened (10-15 minutes).
  • 04
  • Mix 400gm corned beef, the shaved cabbage, spring onion, parsley, Gruyère and mustard in a bowl, season to taste, then mix in eggs. Combine flour and baking powder, then add to corned beef mixture along with 1 tsp sea salt flakes and season with black pepper.
  • 05
  • Preheat oven to 160C. Heat 30ml oil in a frying pan over medium-high heat and fry quarter-cupfuls of mixture, turning once, until golden and cooked through (3-4 minutes each side). Keep warm on a baking tray lined with baking paper in oven and repeat in batches with remaining mixture and oil, wiping pan with paper towels between batches.
  • 06
  • Serve with sauce and pickled cabbage.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Russian imperial stout.

Featured in

Aug 2016

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