Instructions: Mix potatoes and cabbage, egg, cheese and nutmeg, salt and pepper in large bowl. Divide the mixture and shape into 8 small sausage shapes. Chill for 1 hour. Dredge rissoles in flour, shaking off the excess. Heat 1/2" oil in frying pan until hot. Carefully slide rissoles into oil and fry on each side 3 minutes or until golden and crisp. Remove from pan and drain on paper towel. Serve hot.

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