Captain Peter Swallows wrote:

> http://www.taste.com.au/recipes/1608...chini+fritters
>
> and they come out *very* nice, almost fluffy like.
<snip>
>
> I made a sauce/gravy out of the rissole pan juices


I was right with you up to that point. I'd have taken either of two
different approaches:

1. Serve the fritters with either a Thai or Vietnamese dipping sauce, as a
main dish with a cucumber salad and jasmine rice.

2. Serve the fritters with a peppery cream sauce, as a side dish for
something grilled (steak, pork chops, chicken, or fish).


Bob