Combine all in a large bowl and mix thoroughly together with your hand.
Line a loaf tin with cling film, and press the mince mixture in, pressing hard into each corner.
Cover the meat with the overhanging film and either chill overnight/ or pop in freezer for a couple hours to firm up.
Take meat out of tin, and cut gently into slices ready for frying.
Fry in a little oil till caramelised on each side and cooked through.
Serve on rolls with brown sauce or ketchup and onion, tomatoes etc. or with mash and gravy, make into stovies etc.
