|Preparation||Cooking||Start to finish|
|14 min.||15 min.||29 min.|
|Heat the serving plates.|
Flatten 200 g rillettes into thin cakes in a non-stick pan.
|Put the pan on high heat and allow the fat to run out, mopping it up from time to time with absorbant paper.|
|Stop when the cakes are well fried.|
|Place a disc onto each plate.|
|Cover with 2 spoonsful of hot mashed potato (or potato rissoles, if you know how to make them).|
|Top with a second rillettes cake.|
Serve with a little green salad.