Rissoles and Gravy

This is a staple at our house. Popular with the male of the species. Especially with bread for the POMs amongst us.

500g mince
1 cup soft breadcrumbs
1 egg
1onion
1 garlic clove
dash BBQ sauce
dash sweet chilli sauce
2beef OXO cubes
2 cups water
2 tablespoons cornflour
2 onions, sliced or handfuls of mushrooms, sliced.
oil to fry

Put mince, breadcrumbs, egg, grated onion, grated garlic, sauces in a bowl.
Take off your rings and moosh together with your hand.
Press flat and cut into 8 equal parts with a knife, like you were cutting up a cake.
Take each wedge out and shape into a round patty with your hands.
Place on a plate and pop in fridge till you are ready to cook.
Slice onions or mushrooms and put in a bowl.
Mix water, oxo cubes and cornflour in a jug or shake up in a large jar if you have one. Put aside.
Heat a large frypan, add oil, spread then add rissoles to brown on each side. Just brown, no need to cook all the way through. Put aside.
Lower heat. Add onions or mushrooms and scrape up the pan while you fry them till soft.
Add water oxo mix and stir till thickens. Add more water if too thick.
Put rissoles back in pan and simmer them in the gray for 5 minutes or so till they are cooked through.
Serve with mashed potatoes, carrots and peas or broccoli.