500 g potatoes, cooked & mashed 1 lb
250 g cabbage, diced & cooked 8 oz
1 egg, beaten
250 ml sharp chedder cheese, grated 1 cup
nutmeg, grated to taste
salt & pepper to taste
vegetable oil for frying
Mix potatoes, cabbage, egg, cheese, nutmeg, salt and pepper in large bowl. Divide the mixture and shape into 8 small sausage shapes. Chill for 1 hour. Dredge rissoles in flour, shaking off excess. Heat 1/2 inch (1 cm) oil in frying pan until hot. Carefully slide rissoles into oil and fry on each side 3 minutes or until golden and crisp. Remove from pan and drain on paper towel. Serve hot.
Serves 4