The same principles of sensible economy and good housekeeping are responsible for these little delights. You don’t go out of your way to make them, but the day you have a little lamb or beef left over from a roast joint you chop it into small pieces, mince it by hand (not in a food processor) and mix it with an equal quantity of cold mashed potato. Add 1 or 2 teaspoons of freshly chopped parsley and 1 tablespoon of finely chopped onion for each rissole that you are going to make and grind in lots of black pepper. Form the mixture into flat cakes about 2 in. (5 cm) in diameter and fry on both sides in beef or lamb dripping until they are crunchy.
I think the message is becoming clear. These treasures are delicious served with home-made chutney or pickle.