I got this particular recipe from an Australian cooking show called “Fresh “sponsored by the Australian Women’s Weekly. The show’s Chef Jason Roberts has put this Australian favourite winter drink into a recipe format. To my knowledge this is the first time that this temptation has been put into a recipe format.
This is a fairly simple recipe that helps to use up bits of pieces of vegetables in the fridge. You can substitute the beef mince with any sort of lean mince, and the vegetables are also able to be substituted as well as long as they are well grated or finely cut up. Quantities don’t have to be exact either – you can have more or less mince depending on personal preference. Serve on mashed potatoes or steamed vegetables with some gravy for a quick and healthy dinner!
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995…My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family…Decades have passed and the original recipes are long gone, but this one looks very much like one of hers…I’d like to surprise her one day with this old standby, so I’m placing it here for safekeeping!
Rissole (ris sow lay) In this recipe you boil potatoes, mash and chill then you add butter, egg yolks and Swiss cheese, mix and chill. After chilling shape into sausage rolls and coat in flour and dip in egg wash and then in soft bread crumbs; chill again and then deep fry until golden. These potatoes are crunchy crisp on the outside yet soft and tender on the inside. A sprinkling of parsley flakes creates an interesting eye appealing touch. It is preferred to use mealy potatoes such as Idaho, Maine and Long Island varieties.
Make and share this Aussie Rissoles recipe from Food.com.
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