Canned corned beef is a common breakfast dish in the Philippines. It’s readily available, doesn’t require much preparation and has a very long shelf life. Though I’m not a big fan (scratch that, I don’t like it at all) of canned corned beef, there will always come a time when you’re too lazy to go to the grocery and find your fridge empty. It happens to everyone, right? And the only option you have is that lone can of corned beef that have been pushed to the back of your cupboard, not knowing it’s still there until all your supplies are consumed.
While most people consider soup-based dishes as comfort food, I prefer the oily, crispy goodness of the fried variety. This is why when I found this Chef Logro Fried Corned Beef Balls recipe, I thought there may be hope yet for me to enjoy this breakfast dish. It also helped that this Fried Corned Beef Balls recipe is so easy to prepare.
- 500 g corned beef
- 1 pc white onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp salt
- 1 tsp white pepper
- 2 loaves bread
- 100 g all-purpose flour
- 1 egg, beaten
- Saute onion and garlic, add corned beef, season with salt and pepper, let cool
- Add spring onion, bread, flour and egg into beef, mix well
- Form into balls and fry until golden brown
Okay, so my Fried Corned Beef Balls came out looking like patties. I think the canned corned beef I used had too much sauce, I suggest frying (in step 1) the corned beef until it is almost dry so that they will hold better when you form them into balls. I really enjoyed this dish. It’s just like having crispy burger patties. Next time I’ll have this with hot pandesal!