Corned beef and cabbage fritters with Russian-style sauce

AT A GLANCE

  • Serves 16 people

These fritters combine all the flavours of a Reuben sandwich. They'd also be great tucked in a soft white bun, with all the trimmings and a few extra pickles.

  • 120 gm cabbage, shaved
  • 2 spring onions, thinly sliced
  • ½ cup flat-leaf parsley, finely chopped
  • 120 gm Gruyère, coarsely grated
  • 2 tbsp Dijon mustard
  • 2 eggs, lightly beaten
  • 30 gm plain flour
  • ½ tsp baking powder
  • 120 ml vegetable oil
  •  
  • Corned beef
  • 750 gm corned beef
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 onion, chopped
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 tsp black peppercorns
  •  
  • Russian-style sauce
  • 150 gm (½ cup) mayonnaise
  • 150 gm (½ cup) sour cream
  • 60 gm celeriac, finely chopped
  • 2 tbsp white onion, finely chopped
  • 1½ tbsp sriracha sauce
  • 2 tsp Tabasco
  • 2 tsp Worcestershire sauce
  • 1 tsp lemon juice
  •  
  • Pickled cabbage
  • 1½ tsp caraway seeds
  • 1 tbsp apple cider vinegar
  • 1 tsp caster sugar
  • 150 gm white cabbage, very thinly sliced
01   For corned beef, combine ingredients in a large saucepan. Cover with cold water, bring to a simmer and cook over low-medium heat until cooked through (1½-1¾ hours). Set aside to cool in liquid, then strain, discard solids and shred beef.
02   For sauce, combine ingredients in a small bowl, season to taste and refrigerate until required.
03   For pickled cabbage, dry-roast caraway seeds in a small frying pan over low heat until fragrant (30 seconds to 1 minute). Crush and combine in a bowl with vinegar and sugar. Stir to dissolve sugar, then add cabbage, toss to combine and stand until slightly softened (10-15 minutes).
04   Mix 400gm corned beef, the shaved cabbage, spring onion, parsley, Gruyère and mustard in a bowl, season to taste, then mix in eggs. Combine flour and baking powder, then add to corned beef mixture along with 1 tsp sea salt flakes and season with black pepper.
05   Preheat oven to 160C. Heat 30ml oil in a frying pan over medium-high heat and fry quarter-cupfuls of mixture, turning once, until golden and cooked through (3-4 minutes each side). Keep warm on a baking tray lined with baking paper in oven and repeat in batches with remaining mixture and oil, wiping pan with paper towels between batches.
06   Serve with sauce and pickled cabbage.

Topics:

BEEF, BEEF, CABBAGE, AMERICAN, FRITTERS, RECIPE, CARROT, TABASCO, CELERY, CAULIFLOWER

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

RUSSIAN IMPERIAL STOUT. , suggested by MAX ALLEN

FEATURED IN

Aug 2016

Aug 2016

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