For the Sauce

• 3 tablespoons extra virgin olive oil
• 50 g (2 oz) butter
• 500 g (1 lb) tomatoes (the plum variety if available), skinned and chopped roughly
• 2 large cloves garlic, chopped finely
• 1 tablespoon tomato purée
• Salt
• Black pepper

For the Rissoles

• 750 g (1½ lb) minced veal
• 2 veal or 4 lamb’s kidneys, skinned and chopped very finely
• Good handful chopped fresh dill, or 1 level tablespoon dried
• 2 teaspoons ground coriander
• Plain flour
• Groundnut oil for frying
• Salt
• Black pepper
• Fresh dill for garnishing (optional)

Prepare the sauce first. Heat the olive oil and butter in a saucepan over a medium heat, add the chopped tomatoes and garlic and season with salt and black pepper. Cover the pan, reduce the heat and cook very gently for about 20 minutes until the tomatoes are completely mushy. Stir in the tomato purée and adjust the seasoning if necessary. Remove the pan from the heat and leave on one side while you prepare the rissoles.

Put the minced veal in a bowl with the chopped kidneys and dill, the ground coriander and a generous seasoning of salt and black pepper. Mix together thoroughly with a wooden spoon. Put some plain flour into a separate bowl.

Shape the meat mixture with your hands into slightly flattened balls rather bigger than a ping-pong ball. As you shape them dip the balls into the bowl of flour so that they are generously covered – this helps them hold together during cooking. To cook, heat a little oil in a large, heavy-based frying pan over a fairly high heat. Add the rissoles carefully and cook for 4–5 minutes on each side, turning once with a fish slice.

Meanwhile, gently reheat the tomato sauce. Carefully transfer the rissoles to a shallow serving dish, pour over the reheated sauce and serve, garnished with fresh dill, if you like.