Wartime Corned Beef Fritters

So for dinner another wartime recipe from Marguerite Patton. These corned beef fritters are cheap, filling and tasty especially when served as a main course with potatoes and vegetables and some brown gravy

12 year old Doris and her younger siblings

My Grandmother made the best Corned Beef Fritters... and I thought it was her own recipe. I remember her telling me of the time when she was twelve years old and was making them for the family. She got into an huge argument with one of her siblings who was refusing to eat them. Suddenly an empty meat tin was launched across the kitchen at her head. She tried to duck but it skimmed her forehead... the sharp edges cutting her skin. It wasnt that deep but she wore a bandage for days... just to make everyone feel bad. And her sister ate the fritters!!!

2 oz self raising flour or plain flour
pinch salt
1 egg (fresh or reconstituted dried)
1/4 cup of milk or milk and water
pinch of herbs (eg parsley, basil, tarragon or thyme)
1 teaspoon grated onion
1 teaspoon chopped parsley
6 oz corned beef finely flaked
a little dripping or margarine (or cooking oil)

• Blend the flour with the salt, egg and milk or milk and water.
• Beat until batter is smooth; 
• Add the herbs, onion, parsley and corned beef.
• Melt the dripping or fat in a frying pan 
• Drop in a spoonful of the mixture and press down to form a patty
• Fry on either side until crisp and brown 
• Serve as soon as possible after cooking.

We'll Eat Again
by Marguerite Patton