CURRIED RISSOLES

500g lean mince
1 dess each of vinegar and sugar
1 egg
1 large onion
1 Tab curry pdr
water
pinch herbs
s/p
1 Tab flour
a little each of Worcestershire sauce and desiccated coconut

Add to meat: the herbs, s/p, vinegar, sugar & Worcestershire.
Beat egg well and add to mixture. Form into small round cakes.

Fry onion in a little dripping til brown, mix in the flour & curry pdr, and add enough water to make a nice rich gravy. Drop in the rissoles and simmer for 3/4 hour (raw meat – 20 mins if cooked meat).

Before dishing, sprinkle in a little coconut.