Corned Beef Fritters are such a yummy and resourceful way to use up leftover corned beef and vegetables!

Perfect for lunch, dinner and snacks, fritters are a hands-down favourite amongst busy Australian families for how quick and adaptable they are. But perhaps best of all, they’re a fabulous dish to  ‘hide’ loads of nutritious veggies in – great for fussy young eaters.

Fritters that use meat or fish, pack a little more protein than vegetarian varieties, and one of our absolute favourite additions is either homemade corned beef or store-bought options.

Simply chop up your veggies and cube your leftover corned beef, combine it with milk, salt and self-raising flour and they’re ready to fry in the pan. Cooking takes just minutes, so once you have your ingredients ready, start rounding up hungry mouths.

In the cooler months, we love eating these with a side of greens and some buttery mashed potato. And in summer, they’re beautiful with a green salad for a light meal that satisfies.

Here are a few other serving ideas we’re loving:

• Garlic mash
• Sautéed greens
• Green salad
• Potato salad
• Scalloped potatoes
• Steamed vegetables

And whatever you do, don’t forget the tomato sauce!

Corned beef fritters keep well in the fridge and we know more than a few mums who love popping them in the kids’ lunch boxes. If you want to heat them up, simply zap them in the microwave for a few seconds, or warm them in your jaffle maker.

How to make Corned Beef Fritters

Fritters like these are very easy to make. In fact, most of the effort goes into chopping the ingredients rather than cooking them. We love how versatile this recipe is from Sandi – and if you don’t have beef, you could switch out for ham, chicken, salmon or tuna.

Enjoy – and don’t forget to leave a comment below and let us know what you thought!