Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 can corned beef
- 4 lbs potatoes
- 2 eggs
- 1 cup breadcrumbs (dry)
- 1 package onion soup
- 2 eggs, beaten
- =
Directions
Boil and mash potatoes. Set aside to cool (not cold).
Cut up corned beef and add to potatoes.
Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
Roll into rissoles or shape of croquettes.
Dip into beaten egg and roll in more bread crumbs.
Fry in deep fat until golden brown.
These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.