Easy Corned Beef Patties – a delicious recipe with corned beef, eggs, vegetable oil, jasmine rice, water, ketchup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put rice in med pan with water. Heat until boiling. Cover and reduce heat to low. Or, if you have a rice cooker, that would work!
2
While rice is cooking -- In mixing bowl, smash corned beef and eggs until blended. I just use a fork.
3
Pour a few Tbsp of oil in nonstick frying pan on med-hi.
4
When oil is hot, lower heat to medium and drop beef and egg mixture in pan. Fit as many patties in pan at a time. It is ok if they touch a little bit.
5
When patties appear to have a liquid plane, flip over and fry until oil becomes foamy for a minute or so. Basically when egg is fully cooked!
6
Then move cooked patties to plate lined with paper towel or napkin to soak excess oil.
7
Serve over steamed rice and top with ketchup!
8
Rate this recipe!
574
kcal
Calories
18
g
Fat
74
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (16 ounce) can corned beef (any brand), 5 eggs, vegetable oil, 2 cups jasmine rice, and more.
Yes, Easy Corned Beef Patties falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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