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Rissoles

Location: Wolverhampton
Era: 1940 onwards


“The epitome of posh food was prawn cocktail, followed by steak with Black Forrest Gateaux for dessert. I don’t think we ever did buy steak. The meat we bought was always from the same butcher – Mr Hollingsworth. We’d always have some sort of roast on the Sunday and so on Monday we would always have rissoles, made using my mothers mincing machine.”
Vivien Small


Ingredients

  • Cooked leftover meat from the day before – Beef/Lamb/Chicken
  • 1 small onion
  • 500g Mashed Potato
  • Chopped Parsley
  • Salt & Pepper
  • Breadcrumbs

Method

Finely chop your onion and parsley.

Finely chop or mince your leftover meat.

Add the meat to your onion mixture and then add the mashed potato. Mix well, using your hands.

Form the mixture into golf ball sized rounds and flatten slightly.

Roll the patties in breadcrumbs to coat and then leave to rest in the refrigerator for 10 minutes.

Then fry the patties in a frying pan for about 5 minutes, turning occasionally, until golden brown.

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