This traditional recipe has very simple ingredients and a very delicious result.

Ingredients:

• 500g beef mince
• 1 large onion, grated
• 1 large potato, peeled and grated
• 2 heaped tbspns fresh mint, chopped
• 1/2 cup water
• 2 tbspns plain flour
• Salt
• Freshly ground pepper, a generous amount
• Extra flour for dredging
• Olive oil for shallow frying

Method:

Place mince in large bowl and add grated onion and potato. Add the two tablespoons of flour along with the mint, salt and pepper and enough of the water to make a fairly loose mixture.

Shape into large patties (about 7-8 cm). Put some flour on a flat plate or paper towels and dredge the patties before shallow frying. Heat oil to a depth of around 5mm until it is hot enough for the first patty to sizzle. Do not overcrowd the pan, leaving a good space between each. Pat them down with a fork or your fingers – the aim is a large flat patty rather than round like a rissole or meatball. They start out quite large as they shrink during cooking.

Brown on one side and turn over and brown on the other side. Lower the heat and cook gently until they are cooked through. This process take 15-20 minutes. They must be a lovely golden brown. Drain on paper towels.

Serve with a green salad or horta (spinach, silverbeet or any other boiled or steamed green leafed vegetable), chips or mashed potatoes.