1 x 350 g can corned beef
1.2kg potatoes, peeled, boiled and dry mashed
125 g butter
3 egg yolks (whites reserved)
2 x 15 ml spoon dried marjoram
Salt and pepper
75 g peas, cooked
125 g carrots, diced and cooked
150 g potatoes, cooked and diced
10 x 50 g cooked chicken chunks
175 g fresh white breadcrumbs
Oil for deep frying

Salsa:
1 kg tomatoes, skinned, seeded and finely chopped
4 red chillies, finely chopped
2 x 15 ml spoon fresh basil, finely chopped
1 x 15 ml red wine vinegar
150 ml Olive oil

Oil Temp: 180º C

Serves 10 people

Method

• Place the corned beef, potatoes and butter in a pan over the heat and beat together until the butter has been incorporated into the mix.
• Add the egg yolks, marjoram and seasoning and mix until the mixture leaves the bottom of the pan.
• Mix in the peas, carrots and diced potatoes.
• Divide the mixture into 10 equal sized portions and with flavoured hands pack tightly around each chicken chunk to form a ball.
• Beat the reserved egg whites with a little water, dip in each potato ball then roll them in the breadcrumbs to coat.
• Deep fry at 180° C for 4-5 minutes until golden.

For the salsa:

• Liquidize the tomatoes, adding a little water if required.
• Stir in the remaining ingredients.

Cooking Tip

Ideal for Kids Cricket meals