tomato and parsley salad
To make the tomato and parsley salad, place the tomato, parsley, vinegar, salt and pepper in a bowl and mix to combine. Set aside. Squeeze the grated potato to remove any excess water and pat dry. Shred 250g corned beef and place in a bowl with the potato, egg, green onion, horseradish, salt and pepper and mix well to combine. Heat the oil and butter in a large non-stick frying pan over high heat. Cook ½ cupfuls of the mixture, pressing to flatten, for 4 minutes each side or until golden and crisp. Drain on absorbent paper. Serve with the salad. Makes 8.
+ See corned beef recipe.