RISSOLES

This creates about five medium sized rissoles.
As an alternative the tuna fish can be replaced by a tin of corned beef (chopped and broken into small pieces) or 6 to 8 oz of grated cheese (Cheddar or Double Gloucester preferred). I never weigh cheese so I hope I’ve got the amount right!
Serve with salad or baked beans.

Ingredients
Four large potatoes or the equivalent
3 oz butter
1 tbsp Olive Oil
1/3 cup plain white flour
Flour to cover lightly
2 tins of Tuna Fish (in oil or brine as preferred)
Salt
Fresh ground pepper

Method
Boil the potatoes and mash well with 2oz butter.
Drain the oil or brine from the tuna fish.
Add the flour and tuna fish to the potato, season and stir well.
Cover your hands in flour and take a small handful of the mixture (ouch, hot!) and pat it into an oval about three quarters of an inch (2cm) thick, then add a sprinkling of flour to the surface.
Put the other 1oz of butter and a tablespoon of olive oil in a frying pan and heat it up.
Put the rissoles in the frying pan and turn occasionally until both sides are a crisp golden brown.
Serve with baked beans or a green salad.