Corned Silverside, Vegetable and Cheese Fritters

Corned Silverside, Vegetable and Cheese Fritters

This recipe for Corned silverside, vegetable and cheese fritters is a perfect way to use up that last bit of silverside and turn it into a second meal. Making the most of your leftovers makes you be more creative in the kitchen and also saves you money.  The initial cut of corned silverside cost $10.  We enjoyed it for dinner, I had a few slices for lunch the next day and now with the addition of a few extra ingredients I have another complete meal that has cost me only a few extra dollars to make.

The added vegetables and cheese to make them a well balanced meal or snack.  They are perfect for eating at dinner with a side salad, for breakfast or even in a roll with added salad for lunch or simply on their own.

Whatever way you choose to enjoy them, your whole family will love them.  The fritters are crunchy on the outside, packed full of flavour already in the silverside and as you bite into them you get the lovely melted cheese oozing out.


1 Cup Corned Silverside, diced
1 Cup Frozen Vegetables, defrosted.  I have used a pea, corn & capsicum mix
1/2 Cup Grated Tasty Cheese
3/4 Cup Milk
1 Cup Self Raising Flour
1 Egg
Pepper to taste
Olive Oil


1. In a medium mixing bowl place all the ingredients and mix well to combine.

Corned Silverside, Vegetable and Cheese Fritters

Corned Silverside, Vegetable and Cheese Fritters

2. Place a fry pan over a high heat with a thin layer of olive oil – just enough to shallow fry.

3. Place spoonfuls of the fritter mixture into the hot oil and cook for approximately 1 minute, then flip (the fritter should be a golden colour) and cook for another 30 seconds to 1 minute of the other side.  Repeat until all the mixture is used.

Corned Silverside, Vegetable and Cheese Fritters

Corned Silverside, Vegetable and Cheese Fritters

4. Place onto a paper towel to soak up any excess oil.

Makes 12

Best enjoyed straight after cooking.

Corned Silverside, Vegetable and Cheese Fritters


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17 Responses to Corned Silverside, Vegetable and Cheese Fritters

  1. Banana Mama January 21, 2015 at 9:48 pm #

    OMG! These are amazing, after your earlier post about slow cooker silverside I made silverside for the first time this well. Both recipes were devoured by my family – passed the ‘shall mummy cook this again?’ test by my three year old 😀

    • Amanda January 22, 2015 at 7:33 pm #

      They are pretty good aren’t they. I’ll be cooking silverside just to eat these.

  2. Emily June 1, 2015 at 6:04 pm #

    Cooked these tonight. They were a big hit!

  3. zunaira October 26, 2015 at 1:06 pm #

    What is corned silverside,diced

    • Amanda November 10, 2015 at 6:50 pm #

      Corned beef might sound familiar?

      • Sarah January 12, 2016 at 8:38 pm #

        What can I replace with corned beef.

        • Amanda January 13, 2016 at 8:19 am #

          You can use ham, salami, or any other leftover cooked meat.

  4. Jayne March 31, 2016 at 6:32 pm #

    These are the yummiest corned beef fritters on the planet.. Make them every time with my left over corned silverside ?

    • Amanda April 2, 2016 at 9:04 am #

      SO glad to hear 🙂

  5. Kay August 19, 2016 at 12:00 pm #

    Making these for the first time tonight. Sound so yummy! ?

    • Amanda August 22, 2016 at 9:59 am #

      Yes, they are so good.

  6. Jayell October 8, 2016 at 6:45 pm #

    Many, many moons ago, I used to live on an island. I would go out at sunrise with my bucket, hammer and screwdriver and get a heap of fresh rock oysters for my Grandmother. You guessed it!! Oyster fritters for breakfast…. Magnificent!!

  7. marie February 2, 2017 at 2:20 pm #

    I haven’t tried your exact recipe but my mother used to stretch the leftovers into fritters made very similar to your in the 1930, 1940’s they were always tasty served with the old favourite tomato sauce?

  8. Charmaine July 24, 2017 at 3:08 pm #

    I made these with finely chopped ,cold, left over cooked beef sausages and was yummy also!!

  9. Iris October 10, 2017 at 2:26 pm #

    These were really great. Thanks for the recipe.

    • Amanda October 16, 2017 at 10:28 am #

      So glad to hear.

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