Rissoles

Up in Yorkshire we love our puddings but we do eat other things too. Here's a recipe I have devised for mince (ground beef). I'm passing it on to you free of charge. Why not give it a go?

Take 500 grammes of lean steak mince. Place in a large bowl and break up with your fingers. Wash hands. Take a medium-sized onion and chop finely. Then fry in olive oil  with a dollop of butter till soft and golden. Season the mince with salt and pepper. Add a little sprinkling of mixed herbs or "Herbes de Provence" - not too much. Then break one and a half beef  "Oxo" cubes into the bowl. Next break an egg into the bowl. Pour in the fried onions and mix it all together with a wooden spoon.

Then put a handful of plain flour in a dish and spread some greaseproof or baking paper over a chopping board. Dust your hands with plain flour and dive into the mixing bowl. Bring out a small handful of the mince mixture and squeeze and shape into a patty. Put the patty on the paper and make four or five more just the same. Let them rest on the paper. These mince rissoles can be fried, grilled or baked in the oven but I prefer to fry them in the same pan that was used for the onions. Add a little more oil and butter and then fry on a medium heat, turning over two or three times till fully cooked.

Eat with whichever accompaniments you prefer - rice or fried potato chips and maybe some buttered green beans or salad. Mmmm...lovely.