Recipe of the Week
Corned Beef Cakes
Courtesy of
Eugene Mora


1 (7 ounce) can corned beef
1 pound sweet potatoes or yams
1 small onion, chopped
2 eggs, beaten
1/4 cup milk
2 cups bread crumbs for coating
1 tablespoon finely chopped parsley
1 teaspoon cayenne pepper (optional)
salt and pepper to taste
Deep fat for frying


Peel the potatatoes or yams. Wash. then boil them in salted water until tender. Drain and mash.

Add the milk to the eggs and set aside.

Add the chopped onions, corned beef, parsley and pepper or cayenne and mix well.

Add two tablespoons of the egg mixture and mix well.

Form into flat cakes of desired size. Brush both sides with the egg mixture and coat with bread crumbs.

Fry in oil until golden brown. Drain on paper towels and serve hot.

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