Irish Croquettes Corned Beef

How do you make potato croquettes - with corned beef

$7.25 Recipe / $1.45 Serving
There are a lot of names for corned beef potato croquettes - from a Malta corned beef pulpetti - to an Irish croquette. When St. Patrick's Day comes around it is handy to know all the names you can call this Maltese food. However, you need to remember that this recipe does have many other countries that might claim it - from the famous Indonesian potato ball to a Dutch Kroketten and Irish croquette all featuring corned beef.
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If you have ever had a croquette of any kind then you will love these- we will even show you a great chef's tip how to make the outside of the croquette crispy and really inviting.

We will also teach you how to put the filling in the middle - as it makes it a potato parcel with a fabulous tasting center. This is commonly done in Indonesia.

So with ingredients like corned beef, crispy breadcrumbs, and a small amount of curry powder for that extra taste then you are really going to love these, croquettes, patty or fritters however you choose to name them.

Corned beef is great as you can use it for many recipes like a great brunch hash

You can also vary the ingredients depending on what you have leftover, which makes this a really good budget-friendly recipe. In addition to corned beef, pulpetti is often made with tuna, ground beef, chicken, ground pork or even pull apart brisket. Sometimes hard boiled eggs are included for a little extra body. Served with a salad this is a delicious dish or patty.

This recipe can also be made with just veg, so it will then of course be vegetarian.

We are going to teach you how to make these from scratch - step by step and we also have a video covering the techniques in visual detail.

So let's get going and make our corned beef Irish croquettes.

This makes approximately 12-14 medium-size patties - suitable for a family of 4-6. They also freeze and keep especially well.

We are making these from scratch and going to also use the instant pot to cook the potatoes.

Start by peeling the potatoes and cutting them up into rough chunks and into the pressure cooker for 10 minutes, followed by a quick release of pressure. Or boil on the stovetop until soft and ready to mash. After mashing let them cool to room temperature or place them in the fridge to cool down faster.

Potato Croquette Ingredients
Potato Croquette Ingredients

Finely dice the garlic, onion, carrots. Also, dice the green onion.

Finely Dice The Corned Beef
Finely Dice The Corned Beef

Corned Beef also needs to be chopped up into reasonably small pieces around 1/4 inch cubed. Also, trim any fat cap off the top of the corned beef. We used the leftover corn beef we made in an instant pot.

Cook The Patty Mix
Cook The Filling Mix

Take a frying pan and put in some olive oil and butter and when hot add the onions first and cook until they are clear. Then add the corned beef and keep stirring. Followed by the garlic, green onions, carrots, peas, corn, and finally chili (optional). I would note that the chili does not add heat, but rather it adds taste, by bringing out the other flavors and any heat is dissipated by the volume of potato.

Cool Down The Filling For The Potato Croquette
Cool Down The Filling For The Potato Croquette

Take this mix, and make a thin layer on a tin or roasting dish, and place in the fridge to cool down. You do not want it hot as we are going to show you how to add it to the center of the patty. Alternatively, you can just mix it in with the potato, if you are in a rush.

Now you are ready to start the croquette manufacturing line!

Start by seasoning your flour with a pinch of salt and pepper. Beat the eggs and also season them with salt and pepper.

Coat the Corned Beef Croquettes
Coat the Corned Beef Croquettes

Get three plates and make a line - flour, egg, breadcrumbs. The order that you will coat the patties.

Also now mash the potato, and season them also with salt and pepper. Plus mix in by hand the 1/4 teaspoon of curry powder. Again this gives the croquettes a really nice almost Asian fusion taste.

Mash Potato
Mash Potato

Now take the potato, make it flat in the palm of your hand and put in about 1 tablespoon of the filling. Gently mold the potato around the filling till it is all enclosed. Then roll the patty in the flour, followed by egg (get it all over the croquette) and finally the bread crumbs and set aside and repeat.

Irish Croquettes

Corned beef potato croquettes recipe often called - MALTESE PULPETTI
Prep Time30 mins
Cook Time11 mins
Course: Brunch, Dinner, Lunch
Cuisine: American, Irish
Keyword: Irish Croquettes, MALTESE PULPETTI
Servings: 6
Calories: 499kcal
Cost: $7.20

Ingredients

  • 1/4 tsp curry powder
  • 3 eggs
  • 9 oz Corned Beef 300g Diced
  • 1 cup flour
  • cup Corn (frozen ok - you can also speed it up by using a cup of mixed frozen vegetables)
  • cup peas
  • cup carrots diced finely
  • 1 tsp chili optional
  • 1 tbsp garlic diced finely
  • ½ cup shallot diced finely (onion will do also)
  • ½ cup green onion
  • 2 lb potato
  • 2 cup breadcrumbs
  • 1 tbsp sweet soy sauce optional (ketchup manis)

Instructions

  • Start by peeling the potatoes and cutting them up into rough chunks and into the pressure cooker for 10 minutes, followed by a quick release of pressure. Or boil on the stove top until soft and ready to mash. After mashing let them cool to room temperature or place in the fridge to cool down faster.
  • Finely dice the garlic, onion, carrots. Also, dice the green onion.
  • Corned Beef also needs to be chopped up into reasonably small pieces around 1/4 inch cubed. Also, trim any fat cap off the top of the corned beef. We used the leftover corn beef we made in an instant pot.
  • Take a frying pan and put in some olive oil and butter and when hot add the onions first and cook until they are clear. Then add the corned beef and keep stirring. Followed by the garlic, green onions, carrots, peas, corn, and finally chili (optional). I would note that the chili does not add heat, but rather it adds taste, by bringing out the other flavors and any heat is dissipated by the volume of potato.
  • Take this mix, and make a thin layer on a tin or roasting dish, and place in the fridge to cool down. You do not want it hot as we are going to show you how to add it to the center of the patty. Alternatively, you can just mix it in with the potato, if you are in a rush.
  • Start by seasoning your flour with a pinch of salt and pepper. Beat the eggs and also season them with salt and pepper.
    Get three plates and make a line - flour, egg, breadcrumbs. The order that you will coat the patties.
  • Also now mash the potato, and season them also with salt and pepper. Plus mix in by hand the 1/4 teaspoon of curry powder. Again this gives the croquettes a really nice almost Asian fusion taste.
  • Now take the potato, make it flat in the palm of your hand and put in about 1 tablespoon of the filling. Gently mold the potato around the filling till it is all enclosed. Then roll the patty in the flour, followed by egg (get it all over the croquette) and finally the bread crumbs and set aside and repeat.
  • Now heat up some oil in a deep sided pan, or wok to 160 (medium heat) and put in enough only to cover the bottom - you will need to cook in 2 or 3 batches.
    Let the patties to fry for about 2 minutes on each side, or until they are golden brown. Allow patties to drain on absorbent paper towels before transferring to your serving platter.

Video

Notes

These Freeze Well.

Nutrition

Serving: 75g | Calories: 499kcal | Carbohydrates: 79g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 885mg | Potassium: 1045mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1487IU | Vitamin C: 50mg | Calcium: 123mg | Iron: 6mg

CHEFS TIP: If you would like them extra crunchy with a nice thick coating of bread crumbs re dip in the egg and bread crumbs a second time - trust me it is worth doing this. In our artisan food factory, we used to make over 1000 of these per day (all by hand) and it is how we won a contract to supply a major airline, by just doing that little extra step.

How To Deep Fry The Potato Croquette
How To Deep Fry The Potato Croquette

Now heat up some oil in a deep sided pan, or wok to 160 (medium heat) and put in enough only to cover the bottom - you will need to cook in 2 or 3 batches.

Croquette with filling in the middle
Croquette with filling in the middle

Let the patties to fry for about 2 minutes on each side, or until they are golden brown. Allow patties to drain on absorbent paper towels before transferring to your serving platter.

Other ingredient ideas to bring taste are

  • Parmesan cheese
  • parsley
  • prosciutto
  • bacon bits
  • tuna
  • salmon
  • ricotta
  • diced cauliflower

What can I serve my Irish Croquettes with?

What do you eat potato croquettes with?

  • marinara sauce for dipping
  • Salad
  • Avocado
  • Salsa
  • lemon garlic aioli

How do I reheat my Irish Croquettes

Put in an oven for 16 minutes at 170

What is a potato croquette?

First they are made of mashed potatoes, and fillings of your choice like bacon, corned beef and vegetables. Next they are usually coated in breadcrumbs and then fried to a crispy golden brown. 

Can you eat croquettes cold?

Yes, depending on the filling - but with egg, bacon and cheese I love them cold.

Are tater tots the same as potato croquettes?

No, potato croquettes tend to have more complex fillings.

How do you stop croquettes from bursting?

Double coating and handling gently is the best way.

What temperature do you fry croquettes?

Best temperature is 160 or 350F

rose chef
Hello !
I'm Rose
Welcome To One Pot Dish. I have spent 20 years as a professional Chef.  I make and test all my recipes before I share them with you.