Step 1

Place flour in a bowl and make a well. Add the egg, milk and 2 teaspoons oil.

Step 2

Stir until mixed, then beat with a fork.

Step 3

Allow batter to stand for at least ½ hour. Batter should be thicker than pancake consistency but a little thinner than pikelet consistency. Add a little more milk or oil to achieve this.

Step 4

Add corned beef and shallots to batter. Stir through.

Step 5

Heat oil in a fry-pan and add dollops of mixture, spreading slightly into fritter size and cook until golden and a little crispy.

Step 6

Drain on paper towel before serving.