Corned beef rissoles

Someone posted a recipe for these using up cooked corned beef but cant find it, my grandmother used to make them with potatoe and onion but the recipe posted had other ingredients and are delicous, would anyone have one please and Thankyou.

Just add an egg and a little flour.

From the former Trade Me Cooks.

"Cornbeef Patties
INGREDIENTS 1kg potatoes, peeled, chopped coarsely 400g left-over corned beef, shredded 2 tbl finely chopped parsley 1 tbl chopped chives 4 green onions, chopped finely 1 tbl wholegrain mustard (optional) Salt & black pepper 2 tbl Dijon mustard 1/3 cup mayonnaise 1 lemon, cut into wedges METHOD Preheat oven to 180°C/160°C fan-forced. Cook potatoes in large pan of boiling salted water until tender; drain and mash thoroughly. Combine in large bowl with beef, parsley, chives, onions, mustard and salt & pepper. Shape potato mixture into 12 patties. Place on baking paper lined baking trays and bake in preheated oven 30 minutes or until lightly browned. Serve immediately with combined mustard and mayonnaise and lemon wedges.
posted by firecentaurr" :-))

this is it thanks 245sam, All I remembered was the mustard but couldn't remember the rest, hubby loves them but not keen on corned beef?

This is the one we use, similar to the one posted

Corned Beef Hash Cakes

1.2kg potatoes, whole, unpeeled
350g sliced corned beef, roughly chopped
2 tablespoons wholegrain mustard
1/4 cup finely chopped chives
2 eggs, lightly beaten
1 cup White Wings Plain Flour
2 tablespoons olive oil
1 tablespoon butter, melted
fruit chutney, to serve

Step 1

Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.
Step 2

Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completely.
Step 3

Add beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray. Refrigerate for 2 hours or until firm. Lightly coat patties in flour.
Step 4

Preheat a barbecue plate over medium heat. Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.