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Corned beef and cabbage fritters with Russian-style sauce

These Russian-style corned beef fritters have a spark of spice when dipped into a three-part worcestershire, sriracha and tabasco sauce.

By Alice Storey
  • 45 mins preparation
  • 25 mins cooking
  • Serves 16
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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.


  • 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 mayonnaise (½ cup)
  • 150 gm sour cream (½ cup)
  • 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


  • 1
    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.
  • 2
    For sauce, combine ingredients in a small bowl, season to taste and refrigerate until required.
  • 3
    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).
  • 4
    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.
  • 5
    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.
  • 6
    Serve with sauce and pickled cabbage.


Drink Suggestion: Russian imperial stout. Drink suggestion by Max Allen