TORTANG CORNED BEEF

Add garlic (3 cloves) and onions (½ small) and saute over medium-high heat. Cook until onions are transluscent and corned beef is heated all the way through.

Add potatoes (1 medium) and saute. Season with black pepper ( to taste) to taste. I skipped salt because corned beef is already salty.

Reduce heat to low-medium, cover and continue to cook until potatoes are tender.

Remove and set asie on a plate and let it cool completely.

Once corned beef mixture is cooled, add eggs (3 large) and mix until well combined.

Using the same pan, clean with a paper towel and preheat to medium-high.

Add cooking oil ( to taste).

Add about 1/2 a cup of the mixture and lightly flatten it out it out.

Leave it alone. Let it set and pan fry for a few minutes on both sides.

You may need to add more oil ( to taste) as the patties will absorb some of it.

Drain on paper towel.

Serve with steamed white rice and enjoy with banana ketchup or soy sauce and vinegar mixture for dipping.