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.
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.
© 1976 Josceline Dimbleby. All rights reserved.