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Corned beef potato cakes with BBQ asparagus, poached duck egg and salmon roe from Frank Correnti, Executive Chef of Cha Cha Char Wine Bar and Grill.
Ingredients
- 30gm eschallots, sliced
- 1 small clove of garlic, minced
- 80gm corned beef, finely diced
- 200gm potato mash
- 1 egg yolk
- Plain four
- Salt and pepper
- 6 asparagus spears, blanched
- 2 duck eggs
- 2 tsp salmon roe
Method
Fry eschalots and garlic in some olive oil until they soften.
Remove from heat and add corned beef, mashed potato, egg yolk and seasoning and mix well.
Fold through enough flour so that the mixture doesn’t stick to your hands and form into cakes.
Heat BBQ plate to a medium heat and fry cakes with some olive oil until golden brown on each side.
While cakes are cooking, you can BBQ asparagus on the char grill and poach duck eggs.
To serve
- Place corned beef cake on plate, lay asparagus on the cake and top with the duck egg
- Spoon salmon roe on the egg
- Garnish with olive oil and cracked black pepper
