In a bowl mix together the rissole mixture making sure everything is well combined. Roll and form into rissoles. In a hot pan or bbq cook the rissole until golden all over and cooked through.
In a large bowl mix other the slaw ingredients. Add enough oil to coat everything and season to your liking.
Serve the rissoles with the slaw on the side and your favourite mustard.
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Grilled Gruyère, Nectara™ Nectarines, and Honey Tartines on Sourdough
