Name: Corned beef and cabbage fritters with Russian-style sauce
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 16
Ingredients: 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

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.

Serves 16

Prep

45M

Cook

25M

Total

1H 10M

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.

Ingredients

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

Method

Main

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.