Shredded Beef & Sweet Potato Fritters with Capsicum Relish

Method

  1. Whisk the eggs, milk and flour together in a large bowl. Add the sweet potato, corned beef, half the roasted capsicum and the parsley. Stir to combine and season with freshly ground black pepper.
  2. Heat half the oil in a large, non-stick frying pan over a medium-high heat. Spoon 1/3 cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 2-3 minutes each side or until golden and cooked through.
  3. Continue with remaining batter to make 12 fritters, adding a little more oil between batches.
  4. Meanwhile, combine remaining roasted capsicum, extra parsley, chilli flakes and vinegar. Stir until combined.
  5. Serve fritters with the baby spinach or rocket leaves and the capsicum relish.

Recipe: Courtesy of Australian Beef