8 oz (225 g) stewing beef
8 oz (225 g) pie pork
3 oz (75 g) onions, skinned
3/4 cup (100 g) 4 oz flour
salt and freshly ground pepper
1 egg, beaten
1 1/4 cup (1/2 pint) 300 ml milk oil for frying
8 oz (225 g) pie pork
3 oz (75 g) onions, skinned
3/4 cup (100 g) 4 oz flour
salt and freshly ground pepper
1 egg, beaten
1 1/4 cup (1/2 pint) 300 ml milk oil for frying
method
1. Mince the beef, pork and onions together and place in a bowl.
2. Sift the flour and seasoning into another bowl. Gradually blend in the egg and milk to make a smooth batter.
3. Stir the meat mixture into the batter and leave aside for about 30 minutes.
4. Slowly heat 1/2 cm (1/4 inch) of oil in a frying pan.
5. Spoon rounded tablespoonfuls of the mixture into the pan. Lower the heat and fry for about 15 minutes, turning from time to time, until the batter is crisp and the meat cooked through.
Serve immediately.
2. Sift the flour and seasoning into another bowl. Gradually blend in the egg and milk to make a smooth batter.
3. Stir the meat mixture into the batter and leave aside for about 30 minutes.
4. Slowly heat 1/2 cm (1/4 inch) of oil in a frying pan.
5. Spoon rounded tablespoonfuls of the mixture into the pan. Lower the heat and fry for about 15 minutes, turning from time to time, until the batter is crisp and the meat cooked through.
Serve immediately.
serving amount
makes 24
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