Preparation Time Cook Time
30 minutes 10 minutes
500g potatoes, peeled
½ tsp. Maldon salt
500g of beef mince
Another ½ tsp. Maldon salt
1 tsp. of black pepper
2 tbsp. oil for cooking
Chop the potatoes into chunks approximately the size of roast potatoes and place in pan of cold water with ½ tsp. of salt.
(Try to keep them similar sizes so that they all cook in about the same time).
Cook the potatoes on a medium/high heat until they are soft when you insert a fork. (approximately 20 mins).
Whilst the potatoes are cooking place the mince, pepper and salt in a pan over a medium heat and stir occasionally to break the mince up.
Cook the mince for 20 minutes - it will change colour from red to brown. Remove from the heat and leave to one side.
When the potatoes are tender (i.e.you can easily insert a fork into a few of them) drain off the water, leaving the potatoes in the pan.
To the potatoes, add two or three knobs of butter and 100ml or so of milk. Then mash the potatoes, milk and butter together to make creamy mashed potatoes. (Use a ricer if you have one).
Now mix the potatoes with the mince mixture until they are both totally combined.
Now for the messy part! Put some flour on your hands and grab a handful of the mixture to form into balls and then flatten into patties about 5 cm across. (see the photo). Lay them on a floured surface and dust them with more flour.
Now you can at this stage either put them in the fridge for later, freeze them as they are or cook them in a frying pan.
To cook, heat 2 tbsp. of oil in a pan and fry the rissoles for 10 minutes, 5 on each side. Do not flip too quickly or they may collapse, wait until the first side is crispy and golden then using a flat spatula flip them over. Don’t over crowd the pan.
Serve 3-4 rissoles per person.
They are a great way to use up left over mashed potatoes and they make a little mince go a long way, so they are delicious and economical.
I make large batches of these, freeze them and take them out as and when I need them, defrosting them properly before cooking.
For freezing lay them out on a sheet not touching and open freeze. Once frozen you can bag them up. (if you tried to do this before they were frozen you would have a great sticky mess!)
Granny’s Rissoles go really well with any green vegetables, peas, broccoli and spinach. Or Tom Jnr.'s favourite – baked beans!
Here's my new potato plants just beginning to come through. They will grow very vigorously and keep us going from summer to nearly Christmas.