Divide the corned beef filling into 6, using digital scales for accuracy.

Roll into balls and flatten each into a round patty.

Patties can be chilled at this point if liked.

Put the flour in a shallow bowl or plate, the beaten egg in another, and the breadcrumbs in a third.

Season the flour and breadcrumbs with a little salt and pepper.

Take one of the patties and carefully turn it over in the flour until completely covered.

Now dip it in the egg, again turning so it's completely covered.

Cover in breadcrumbs, pressing lightly so they stick, before placing on a clean tray or board.

Tip: it's quicker and less messy if you can use just one hand when dipping in the egg and keep the other hand dry.

Repeat with the remaining patties.

Important: now put a SECOND coat of flour, egg, and crumbs on each patty. Skipping this stage means the soft filling is likely to come out when you fry the rissoles.

Recommended: chill the patties for 30 minutes after the second coating. Can also be made up to 1 day in advance and stored in the fridge.

Add enough oil to a small, deepish frying pan so that it will come just over halfway up the sides of the rissoles. Heat to medium-high: when hot enough, a few crumbs thrown in should sizzle immediately.

Fry the rissoles 2 or 3 at a time so they're not crowded in the pan. Carefully turn them regularly so that a crispy, golden brown coating forms (approx. 6 - 8 min per batch).

Rissoles can be kept warm in a low oven while you cook the rest, or transferred to kitchen paper to drain and reheated later.

Reheat gently in a medium-low oven or air fryer: filling may come out if overheated.

Freezing not recommended.