|Lean cooked pork||1 Pound|
|Soft breadcrumbs||2 Ounce|
|Breadcrumbs||1 Cup (16 tbs)|
|Egg||1 (For Coating)|
Mince pork and onion finely, add soft breadcrumbs, sage, seasoning of salt and pepper and blend all together with the beaten egg.
A little milk or stock can be added if the mixture is too dry.
Form into balls or round pats.
Coat with egg and breadcrumbs and fry until brown in deep fat.
These are excellent with winter green vegetables, or with fresh peas or runner beans in the summer.