Mock recipes were created during the war because people missed the ‘real thing’ during times of rationing. Forgive me for saying this but SERIOUSLY, were brains so popular before the war that people really missed eating them? It would appear so…
Someone had posted this recipe on a 1940s food group on Facebook. Once I had recovered from the image of ‘Anthony Hopkins’ as Hannibal Lecture exhibiting a ‘Flehmen Response’ to the thought of human flesh and fava beans with a nice Chianti, despite being a vegetarian, I HAD to try this weirdness. Thankfully the massacre of oats was the only heinous crime I was about to commit…
Let me tell you, these mock brains were TASTY (but only with lots of seasoning and browning in fat). I was impressed as much as I was with the ‘MOCK BLACK PUDDING’ so don’t be afraid of trying these. They are so cheap to make which isn’t a bad thing right now with no work and no jobs! I greedily ate these ALL for my lunch with a salad. I’d even go as far as to say if you added some garlic and extra spices like hickory smoke and paprika, you could cook them in fat in smaller nugget shapes and once they had cooled slightly, enjoy them with a nice tomato sauce or dip as a treat. I’d go for it and quite easily forget this was actually porridge!
- 1 cup of leftover porridge
- 1 tablespoon of self-raising flour
- 1 small onion
- 1 egg
- large pinch of thyme
- salt and pepper
Chop the onion very fine, mix into the porridge, add the flour and flavouring, bind together with the beaten egg, form into rissoles, roll in flour then fry in hot fat until brown.
My tips: Don’t skimp on the frying fat, this will help give it some flavour. Add lots of salt and pepper and herbs and spices you like.