These easy, last-minute rissoles are the best for using up leftover veggies you’ve got lying around in the fridge. Conveniently, this recipe doesn’t say exactly which vegetables to use so you can try everything from broccoli, carrots, and peas to capsicum, corn, potatoes and more. This is a great recipe for those who hate wasting food and would rather turn the week’s remaining veggies into a delicious and versatile dish. Like most rissoles they’re pretty versatile in terms of how you can serve them too. Try dishing up with a side salad and pita pocket or enjoy with a little mashed potato and steamed greens.