225 - 350g (8 - 12 oz) cooked minced beef (beef rissoles) or chicken (chicken rissoles) or fish (fish rissoles)
1/2 small onion, skinned and grated
450g (1 lb) potatoes, boiled and mashed
1 tbsp (15 ml) sweet pickle or table sauce
salt and pepper
dry breadcrumbs for coating
shallow fat for frying
1) Mix the meat, onion and potatoes and add the pickle or sauce and a generous amount of seasoning. Blend everything together well.
2) Divide into equally sized meatballs and flatten out into patties about 1/2 inch thick.
3) Dip into egg, coat with breadcrumbs, fry until golden.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain