Rissoles! As a child in the 50s mum used to always make rissoles on a Monday or Tuesday with leftover meat from Sunday roast and I still make them today with any leftovers.
Its so simple and very tasty, finely chopped onion, mince the meat in an old fashioned mincer or a blender, a sprinkle of dried herbs, a spoonful of Bouillon stock powder and S&P, add about half a whisked egg to bind it all together, not too much as it will be too wet, (if you feel the mixture is too wet add a little flour), place in the fridge for an hour or so then mould the mixture into 'patties' and fry gently until golden brown and crisp, about 12 minutes each side, turning regularly, serve with either a salad, or mash and veg with gravy, enjoy!!