Trouble getting the food that you want is not new. On 8 January 1940, the Ministry of Food introduced rationing. This was designed to ensure that the limited amount of food available was shared fairly. You might find that you have a tin of corned beef at the back of your kitchen cupboard. Try making these wartime corned beef fritters and send us a picture on our Facebook or Twitter!
Corned Beef Fritters
Ingredients
2 oz flour (self raising flour or plain flour, whichever you have)
A pinch of salt
1 egg (fresh or dried)
Dash of milk
A pinch of herbs (mixed herbs or something from the garden)
2 teaspoons grated onion
6 oz corned beef finely flaked
A little dripping or margarine to fry
Method
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 margarine 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 eight)
Fry on either side until crisp and brown and serve with veggies or salad while warm.
Makes enough for four people
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