Hashies
When I say I’m making hashies, the response I get from most people is ‘huh what are they?’. Hash cakes, fritters, patties, what ever you want to call them. In this recipe, I’m using leftover pickled pork. Traditionally these are made with corned beef but you can use whatever left over meat you have,
Ingredients:
- 1-2 cups of pickled pork, shredded or roughly chopped.
- 1 large potato
- 2-inch slice of sweet potato
- 1/2 tsp seeded mustard
- 1 store crushed garlic
- 1 whole egg
- 1/2 cup of gf flour
- 2 stalks of parsley, chopped
Method:
- Peel and chop potato and sweet potato.
- Place in a pot and boil until tender. Drain and roughly mash. You want it slightly chunky.
- Add the chopped pickled pork, garlic, mustard and parsley and mix well.
- Beat the egg then add to the mixture incorporating it well.
- Place in the fridge to cool.
- Once cooled form patties from your mixture and toss in flour to coat.
- Heat a little oil or butter in a large non-stick frying pan and fry your patties turning after around two minutes or once golden.
- Serve with steamed vegetables and your favourite relish.
Hints and Tips:
- These taste great the next day cold.
- You can use any kind of meat you like.
- Make in advance and reheat in the oven.
- Just use as much leftover meat as you have.