TSJ’s Corned Beef and Cabbage Sliders

12 oz. cooked corned beef brisket, ground in food processor

2 eggs

1/4 cup chopped white onion

1/2 cup-1 cup seasoned panko breadcrumbs

1/4 cup shredded cabbage, for burger

Irish cheddar or Irish cheese of choice

Potato bun

Mashed potatoes (Store bought or drain and rinse 2 cans sliced potatoes and add to small saucepan. Toss in 2 tablespoons butter and 4-6 cups water or broth). Season with kosher salt and pepper, to taste. Warm over medium heat, softening with a potato masher. Sprinkle in dried parsley, to taste.)

Olive oil for griddle

Boiled cabbage for garnish (see below) or raw for crunch

Kosher salt and black pepper to taste

Butter, optional

You will also need: A biscuit cutter, small round cookie cutter or small glass

Ground steamed corned beef brisket in food processor, into small chunks.
Add egg, onion, shredded cabbage and panko breadcrumbs, 1/4 cup at a time until bound mixture forms.

Using your hands, mold into small, round patties, slightly flattened in center.

Coat a griddle or pan with olive oil, then cook a few minutes on each side until golden brown and solidified.

Boil water in a small saucepan, add shredded cabbage and salt. Cover and simmer for 8 to 10 minutes. Stir gently, then simmer again 5-10 minutes, until tender. Drain water and return cabbage to stove over low heat, until moisture has evaporated. Season with salt and pepper to taste, and butter, if desired.

Mash potatoes according to favorite recipe or use store bought.

Using a biscuit cutter, round cookie cutter or upside down small glass, cut potato buns into smaller slider rolls.

Place burger on bun, then spread on a thin layer of cheesy mashed potato mixture, and top with boiled cabbage. Cover with bun top.