Ingredients (for 2 people)
500g minced beef
1/2 an onion (finely chopped)
A spoonful of thyme
A spoonful of oregano
5 cloves of garlic (chopped - optional)
10 peppercorns (crushed)
A tablespoon of flour
10 smallish potatoes, cut into wedges
Put your beef in a mixing bowl. Add the salt, onion, herbs and peppercorns, and give it a really good mix. Then add the egg, which acts as a binding agent.
Once everything is mixed in well, divide them into two balls and put them on a lightly-floured plate and put some flour on top. Flatten them with a spatula or the ball of your hand to the thickness you require. I like mine thick, so I cook mine for longer, but it's up to you.
Put it in a buttered, non-stick pan and fry until done. I like mine slightly burnt on the outside, so for the last ten minutes I turn up the heat.
For the potato wedges, I'm sure you know how to do them, but anyway - heat up some oil in a deep pan. While it is getting nice and hot, cut the potatoes into fairly large pieces. Wash and dry them. The easiest way to dry them is to put them on a towel and dab them. Pick them up to put them into the frying basket, then deep-fry them for five minutes. This is the 5-4-3-2-1 method. Remove the basket for a while and put it back in for four minutes. Remove again, then three, repeat, two, and just before serving, one minute. They will be lovely and crispy by then!
I served it with a mix of fennel and onion, plus a good spoonful of mayonnaise.