Food & Recipes


(Ideal to use up cold leftovers from roasts)


  • 250g Cooked Beef/Lamb/Chicken
  • 1 small onion
  • 500g Mashed Potato
  • 1 Tablespoon Chopped Parsley
  • ¼ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Ground Nutmeg
  • Salt & Pepper
  • Oat Bran (For Coating)


Finely dice onion and cold meat, place in bowl with mashed potato and mix with the rest of the ingredients. Mix well

Divide mixture into 6 portions and shape into rounds.  Coat each Rissole with the oat Bran.  Allow Rissoles to set for at least them minutes in the fridge.  Heat oil in a frying pan and when very hot fry for 5 minutes per side

Serve with green salad and sauce of your choice    

Eoin O'Mahony, O'Mahony's, English Market