Lamb or Beef Rissoles

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Method

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.