Corned Beef Patties
|Soft bread crumbs||1 Cup (16 tbs)|
|Warm milk||3 Tablespoon|
|Corned beef||1 Pound|
|Grated parmesan cheese||2 Tablespoon|
|Grated rind||1⁄2 (From 1/2 Lemon)|
|Flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
Soak 1/4, cup bread crumbs in the milk.
Cutoff any excess fat from the edge of the corned beef and discard.
Mash beef in a bowl with a fork, then add squeezed-out bread crumbs, 1 egg, the cheese and lemon rind.
With well floured hands, make patties from the mixture, then coat with flour.
Lightly beat remaining egg.
Using two forks, dip the patties first into beaten egg, then into remaining bread crumbs.
Heat butter and oil in a large skillet.
Add the patties and cook over a moderate heat till brown on both sides.
Remove from pan and drain on paper towels.
Garnish with lemon wedges and parsley.