Dan Abel > wrote in
:

>
> Being that Peter is a furriner and all, he called them "rissoles", but
> they looked like hamburger patties to me, fried in a fry pan. Looked
> pretty taste, too. Making a gravy seems pretty traditional. So the
> fritters as a main dish are out, and grilling another protein would seem
> strange.
>


The fritters were a a side to the 'rissoles' (meat patties), as well as being
a cold snack to have on hand in the fridge whenever I get the urge to eat
something.

The pan juices after cooking the rissoles were to good looking to just chuck
out, and as it turned out, they were even tastier than they looked :-)

All I added was a bit of the water from steaming the veges, deglazed the pan
with it, then reduced it to a syrupy consistency.

As for grilling another protien....... that'd be like ordering a steak with a
side of chicken and sausages. Pretty ridiculous!!

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.