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John Bull Minced Beef and Potato Fritter

Introduction & method

John Bulls were invented at a fish and chip shop in Blackburn Lancashire during WWII as an alternative to very expensive fish. A John Bull is savoury mince sandwiched between two slices of potato, coated in batter and deep-fried.

 John Bull Minced Beef and Potato Fritter Recipe

Make the Batter


Mix the flour and salt together in a bowl. Add enough beer to turn the mixture into a paste about the consistency of paint. Whisk well and leave to stand until needed. 

Prep the Potato


Peel your potato and cut it into 4 slices about 6-7mm (just under half an inch) thick. The potato is not pre-cooked, so if you cut it too thick it won't cook properly. 

Make the Filling


Peel and dice the onion. Heat a little oil in a frying pan and cook the onion until soft but not browned. Add the minced beef, break it up and cook until all pinkness has gone. Make up the gravy - I used Bisto granules for simplicity. Add to the pan and cook for 10 minutes. Add salt and quite a lot of black pepper - the mixture should taste quite peppery. Then add the Maggi seasoning and simmer on low heat for about 30 minutes. If there is lots of gravy at the end of this time, increase the heat to boil it off - your finished sauce should be moist but not runny. Let the sauce cool down before assembly.

Assemble the John Bulls


Place a dollop of sauce on two potato slices. Spread it right to edge of the potato. Place another slice of spud on top and press down - scrape off any sauce that escapes. You will have more sauce than you need for two John Bulls.

Cook the John Bulls


Heat sunflower oil or beef dripping (tallow) in a large deep pan - the fat shouldn't be more than halfway up the side of the pan and the temperature should be about 150° C (302° F). Dip each John Bull in batter and carefully place it in the oil. Cook for 8-10 minutes. Drain and serve with gravy, chips and mushy peas.



 
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Ingredients & Info


FILLING
 1 large potato
 250 grams lean minced beef
 1 small onion
 250 ml beef gravy
 5 drops Maggi Liquid Seasoning
  salt and pepper to taste
BATTER
 125 grams plain (all-purpose) flour
 250 ml pale ale
 half a tsp salt

PLUS

Oil or fat for frying


UNITS:
Metric
US Customary/Imperial

Makes 2 John Bulls
Prep time: 15 minutes.
Cooling time: 1 hours.
Cooking time: 40 minutes.
Total time: 1 hour 55 minutes.