Recipe Inspiration

Ingredients...

300g potatoes, peeled and cut into a fine dice

10ml oil

200g onion, peeled and diced

5g mixed dried herbs

225g chopped tinned tomatoes

5g Essential Cuisine Beef Stock Mix

10g Essential Cuisine Dark Mexican Style Seasoning

340g tinned corned beef, diced into 1 cm cubes

50g flour

2 eggs, beaten

100g dried onion

200g breadcrumbs

Method...

1. Fry the potatoes in the oil until golden and crispy all over.
   
   
2. Add in the onion, herbs, tomatoes, Essential Cuisine Dark Mexican Style Seasoning and Essential Cuisine Beef Stock Mix. Combine all together and cook for 3-4 minutes, to allow the onion to soften and the tomatoes to break down.
   
   
3. When the potato mixture is ready, fold into the corned beef. Using a gloved hand, combine all the ingredients really well and shape into 10 even sized balls or sausage shapes.
   
   
4. Mix the dried onions with the breadcrumbs.
   
   
5. Pass the corned beef hash bon bon through the seasoned flour, egg wash and onion breadcrumbs ensuring complete coverage. If necessary, repeat the egg wash and breadcrumb process twice.
   
   
6. Deep fry each bon bon in a deep fat fryer. When the crumb has turned golden in colour and crispy, remove from the fryer and drain on a drip tray and finish through a pre heated oven at 170 degrees until the core temperature has reached 72 degrees.