Corned Beef Patties
|Riced potatoes||3 Cup (48 tbs)|
|Minced corned beef||2 Cup (32 tbs)|
|Tomato puree||1⁄4 Cup (4 tbs)|
|White pepper||1⁄2 Teaspoon|
|Eggs||4 , beaten|
|Flour||1 Cup (16 tbs)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Bacon drippings||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Boil 4 or 5 potatoes until tender.
Force through ricer or spin briefly in food processor.
Combine potatoes, corned beef, tomato puree,salt, pepper, and 2 eggs; mix well.
Shape into pat ties.
Dredge patties in flour; dip in remaining eggs.
Coat well with bread crumbs.
Melt bacon drippings and butter in griddle over medium heat until hot.
Fry patties slowly until browned on both sides.