Corned Beef Fritters


Corned Beef was a popular part of the meat ration due to it’s availability. As it was already cooked it could be eaten cold or used in a variety of recipes. In my 1940’s culinary journey (ha!) I will allow myself 1 can of corned beef (or spam) every 4-6 weeks so I can at least re- create some of the typical recipes of the time.

You can serve corned beef up, hot or cold, several different ways..

Here is the recipe I used the other night.

Corned Beef Fritters

  • 2 oz self raising flour or plain flour (I used wholemeal/wholewheat)
  • pinch salt
  • 1 egg (fresh or dried)
  • dash of milk
  • pinch of herbs (I used Thyme)
  • 2 teaspoons grated onion
  • 6 oz corned beef finely flaked
  • a little dripping or margarine (or cooking oil)


Mix and blend the flour with the salt, beaten egg and dash of milk.

Beat until a smooth batter is achieved

Add corned beef, onions and herbs

Melt the dripping or fat in a frying pan

Drop in a spoonful of the mixture and press down to form a small patty (mixture should be enough to make 8)

Fry on either side until crisp and brown and serve with veggies or salad while warm.

Makes enough for 4 people


PS: Still freaking out about the scales tomorrow!

C xx

26 thoughts on “Corned Beef Fritters

  1. Hi, great recipe, thanks!

    I’m fascinated by your challenge.

    I’ve linked to your blog today from my blog and from a recipe testing challenge I’m running on, a UK site, which has lots of very frugal recipes, which is how I found you!

    Are you noticing a bigger wallet as well as a smaller waistline by following a wartime diet?

    Weezl x


  2. I remember my Gran making rissoles and that stemmed from rationing… Similar to the fritters but with potatoes too. Boil a couple of potatoes and mash in with the meat and onions, then shape and fry. It saved the egg for other things as the mixture bound together well enough without :o)


  3. And of course there was corned beef hash and corned beef and potato pie – I make both for my family, not so much now though, because the price of corned beef has rocketed in the UK


    • Agreed… when I did this recipe back in 2009 I’m not sure whether I interpreted the method written on the original recipe the wrong way and just mixed it all in together|? C xx


  4. Hi, where did you get this recipe from please? I’d like to use it in my college work but I have to source everything to make sure it’s authentic.


    • Hi Simone, I got it from one of my wartime cookbooks. I can’t remember which one off the top of my head but I do believe it was one of my Marguerite Patton ones. Good luck with the recipe! C xx


  5. Hi from Melbourne Australia!
    Thus was delicious I enjoyed making them.
    As a chef I’m over fancy food and just the general cost of groceries today.
    I love everything 40s including music and fashion.
    Your blog is very inspiring I also need to lose Weight. I personally think rationing should come back into place and try to get this country back into shape.
    I’ve been on rations for a week now and it’s great. Probably be the first time in my adult life I’ve taken time to sit and eat breakfast before work! Thanks again


  6. Hi, I like the sound of these but I have a little one with a dairy and egg allergy. milk I can use an alternative like coconut or oat. but what would you use to substitute out the egg please?


  7. Pingback: 15 Recipes from the Great Depression - Listicle Lane

  8. Iโ€™m having such fun working through these recipes. I made the corned beef fritters tonight for dinner. Very nice with my homemade beet relish! I managed to get seven fritters total. Not bad for a first try.
    A good experiment to keep me busy during this epidemic, although Saskatchewan is doing much better now and vaccinations are finally getting into peopleโ€™s arms.



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