Pork Seed Cakes

These are really a more interesting kind of rissole. I often do them for lunch as adults and children seem to like them equally. Ask your butcher to mince you some ordinary casserole pork To serve I think they go best with a salad.


  • 1 lb minced pork (450 g)
  • 1 teaspoon caraway seeds
  • 1 teaspoon dill seeds
  • about 4 tablespoons mashed potato (you can use instant mash if you like as it will be well disguised)
  • 2 eggs – beaten
  • 2 tablespoons tomato purée from tube or tin
  • 2–3 teaspoons salt
  • 2–3 teaspoons black pepper
  • fresh breadcrumbs to coat the cakes in (whizz up some stale bits of bread in the blender)
  • fat to fry in


In a mixing bowl put all the ingredients and mix thoroughly with a wooden spoon. It should be a fairly stiff mixture which you can easily form into balls – add more mashed potato if it looks too soft. Form to about the size of ping-pong balls and roll all over in the breadcrumbs. Melt some fat in a heavy frying pan and try over a medium heat turning once or twice until the cakes are golden brown all over. If you are not ready to eat them they can be kept warm in a serving dish in a low oven.