Good idea for using up leftovers

To Feed Serves 2-3 people people

8 oz (225 g) cooked lamb or beef
1 small onion
11/2 oz (40 g) fresh breadcrumbs
1/4 teaspoon ground cinnamon
2 level tablespoons chopped parsley
1 clove garlic, crushed
1 small egg, beaten
salt and freshly milled black pepper
For the coating and frying:
seasoned wholewheat flour
oil for shallow-frying

Either mince both the onion and the meat through the finest blade of a mincer, or else chop them finely in a food processor. Then place them in a mixing bowl and add the rest of the ingredients.

When you're ready to cook, heat some oil in a frying-pan (just enough to cover the base) and when it's very hot fry the rissoles for 5 minutes on each side.

for an Indian influence, add 1 level teaspoon of curry powder, ½ teaspoon of ginger and ½ teaspoon ground turmeric