Zucchini and Carrot Rissoles

125g pkt instant Mashed Potato Flakes

1.1/2 cups boiling Water

12 oz Zucchini

3 oz grated Cheddar Cheese

2 tbspns Milk

1 cup unprocessed Bran

Oil for shallow frying

1 oz Butter

1 Carrot

Salt and Pepper

1 Egg

1/2 cup ground Almonds

Method: Place potato flakes into bowl, pour boiling water over, stir quickly till well combined. Melt butter in pan, add coarsely grated zucchini and coarsely grated carrot, cook 5 minutes, stirring occasionally. Add cheese, salt and pepper, mix till cheese has melted. Add potato mixture, mix till well combined. Cool slightly. Divide mixture into 12 equal portions. Mould each portion into patty shape, brush with combined beaten egg and milk, toss in combined bran and almonds. Repeat the egg and bran process. Heat oil in pan, add rissoles, cook 3 to 4 minutes on each side or till golden brown.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.20.