BREAKFAST RISSOLES

Ingredients

Hard-boiled Egg
Mashed Potato
Cooked Bacon
Tomato Sauce
Cornflakes
Mixed herbs
Beaten Egg
Seasoning

I haven't put quantities in this recipe because it never occurs to me to weigh things. In the case of the ones I made today there were 2 hard boiled eggs; three good-sized rashers of bacon and about four medium-size potatoes worth of mashed potato. That amount made enough for five rissoles.

This is just designed for breaklfast or brunch but if you wanted a more substantial meal you could serve them with baked beans, beetroot and pickled onions or with a green salad.



Method

Beat together the hard boiled eggs, mashed potatoes, chopped cooked bacon, a splodge of tomato sauce, a teaspoon of mixed herbs and salt and pepper. Make into rissoles, dip in the beaten egg and cover with mashed cornflakes. Fry for a couple of minutes.

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.