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Soak 1/4 cup bread crumbs in the milk. Cut off any excess fat from the edge of the corned beef and discard. Mash beef in a bowl with a fork, then add squeezed out bread crumbs, one egg, the cheese and lemon rind. Mix well. With well floured hands, make patties from the mixture, then coat with flour. Lightly beat remaining egg. Using two forks, dip the patties into the beaten egg, then into remaining bread crumbs. Heat butter and oil in a large skillet. Add the patties and cook over a moderate heat until brown on both sides. Remove from pan and drain on paper towels. Garnish with lemon wedges and parsley.
By Robin from Washington, IA
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