Flakes and Potato Rissoles
From Recipes for cakes and puddings, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 15. The excerpt below is the record exactly as published.
FLAKES AND POTATO RISSOLES. 6 tablespoonfuls mashed potatoes. 1 tablespoonful! chopped onion. 3 tablespoonfuls crushed Flakes. 1 tablespoonful chopped parsley. 1 yolk of egg. Frying fat as required. 1 whole eg¢. Salt and pepper to taste
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