I do so because of one simple reason - a photograph. It is quite the best photograph (taken by hubby - the Blog Photographer) of its type, I have seen in ages.
So - the rissoles. Well, they were (in my opinion) around 50% successful in that they had an interesting flavour and a surprising texture. However, from hubby's point of view (who was attempting to re-create a flavour from his childhood), they failed miserably.
However, they weren't right - so I haven't blogged the recipe, but if you like "as it happens" photographs of food cooking, get a load of this one :
A rissole, frying madly in amazingly frothy (why did it do that?) oil. Love it!