Irish Potato and Corned Beef Cakes with Gluten Free Substitutions

Irish Potato and Corned Beef Cakes with Gluten Free Substitutions

Ingredients

  • 2 pounds potatoes
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup all-purpose flour (GF use Domata)
  • 1/4 cup whole milk
  • 1 large egg
  • 1 cup shredded, cooked corned beef
  • 3 tablespoons unsalted butter

Directions

  1. Peel half the potatoes. Cut the peeled potatoes into 1-inch pieces.
  2. In a medium saucepan, cover half the potatoes with salted water and bring to a simmer.
  3. Cook until the potatoes are tender, about 15 minutes.
  4. Drain the cooked potatoes and force through a ricer into a bowl.
  5. Peel the remaining potatoes and grate with a box grater.
  6. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can.
  7. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, 3/4 teaspoon salt, 1/2 teaspoon pepper and corned beef.
  8. Form the batter into 1/3-cup-sized patties.
  9. In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch.
  10. Cook the remaining patties in the remaining butter. Serve.