Wartime Corned Beef Fritters

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

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