Rissoles, with spuds in them?

I remember really enjoying my mother's rissoles.

She passed away at a great age eight years back.
I have one of her old cookery books, but alas, no rissole recipe therein.

I recall her mincing cold roast joint leftover meat, blending it [by hand!] with boiled potato and chopped parsley.
Then, she formed this mixture into the rissoles, which she dipped in whisked egg, covered in breadcrumbs, and fried them.
Yummy!

I have looked on the internet, but all the recipes for rissoles I have found do not use potatoes.

Has anyone got a rissole recipe with spuds that they can share?

Or can anyone point me to an online source?

My mum added mashed potatoes - much like making fishcakes. It made a little meat go a long way 

this recipe looks about right    although I haven't tried it - and she used cooked leftover roast minced in one of the old wind round mincers screwed to the kitchen work top 
http://allrecipes.com.au/recipe/14644/potato-rissoles.aspx

My mum made rissoles with potato and onion too.  From what I can remember it was just minced cooked beef, masked potatoes and finely chopped onion.  The onion was not cooked beforehand and you could taste it in the rissoles.

We didn't have the luxury of egg and breadcrumbs, just dipped in flour and fried till crunchy on the outside and lovely and soft inside.... gosh I'm going to have to make some next time we have beef so I can have a trip down memory lane