These tasty little morsels can make a small amount of left-over roast lamb or beef stretch out to another satisfying meal.
Mince together leftover roast meat and an onion (you can use a food processor, but don't process too much, you don't want a mush!),
then mix into mashed potato, season well, adding some herbs, if you have them, such as parsley or chives. Form into small patties,
about 2-3 inches in diameter and chill in the refrigerator for a couple of hours. Fry in lard until brown and crisp on the outside,
and serve with vegetables (we had carrots and cabbage) and gravy.