CHEESE AND POTATO RISSOLES
These rissoles are something we used to have with our chips from the local fish and chip shop when we lived in south Wales. As they are unheard of in Canada, I thought I would share the recipe for others to experience great Welsh comfort food.
Provided by Louise Honey-Jones
Categories Side Dish Potato Side Dish Recipes
Time 2h20m
Yield 10
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and mash in the bottom of the pot until no lumps remain.
- Put pot over low heat. Stir butter into the mashed potatoes; cook, stirring constantly, until the butter has melted and the potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl and refrigerate until cooled completely, at least 30 minutes.
- Beat egg yolks into cooled potatoes; season with salt and white pepper. Stir Cheddar cheese and diced onion into the potatoes. Shape potato mixture into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled completely through, at least 1 hour.
- Beat eggs and water together in a bowl. Spread flour and bread crumbs into two separate wide bowls.
- Gently roll potato balls in flour to coat and shake to remove excess flour. Dip each into the beaten egg, turning to coat. Press each egg-coated ball into bread crumbs, again turning to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded balls onto a plate while breading the rest; do not stack.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Deep-fry potato balls in batches in hot oil until golden brown, about 5 minutes. Add more oil and return to 375 degrees F (190 degrees C) between batches. Drain fried balls on a plate lined with paper towel.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 34.8 g, Cholesterol 203.6 mg, Fat 27.7 g, Fiber 3 g, Protein 15 g, SaturatedFat 11.7 g, Sodium 321.6 mg, Sugar 2 g
RISSOLE POTATOES
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the potatoes and 2 tablespoons of the salt in a large saucepan. Add water to cover the potatoes and bring to a boil over high. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain in a colander.
- Melt 4 tablespoons of the butter in a saucepan over medium-high. Add the potatoes; cook stirring occasionally, until golden brown on all sides, 10 to 12 minutes.
- Combine the potatoes, parsley, chives, pepper, and the remaining 2 tablespoons butter and 3/4 teaspoon salt in a medium bowl; toss to coat.
CHEESE AND POTATOES RISSOLE
Rissole (ris sow lay) In this recipe you boil potatoes, mash and chill then you add butter, egg yolks and Swiss cheese, mix and chill. After chilling shape into sausage rolls and coat in flour and dip in egg wash and then in soft bread crumbs; chill again and then deep fry until golden. These potatoes are crunchy crisp on the outside yet soft and tender on the inside. A sprinkling of parsley flakes creates an interesting eye appealing touch. It is preferred to use mealy potatoes such as Idaho, Maine and Long Island varieties.
Provided by Olha7397
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pare the potatoes and cut into eights. Place in a saucepan and cover with water. Add 1 tablespoon salt. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain potatoes; press through a food mill or mash well. Place in a dry saucepan and add the butter. Cook over low heat, stirring constantly, until butter is melted and mixture is dry. Place in a bowl; refrigerate until cool. Beat in egg yolks, pepper and salt to taste. Add the cheese and stir until well mixed. Chill well.
- Shape with hands into 4-inch sausage shaped rolls; coat each roll well with flour. Beat the 2 eggs with 1/4 cup water until mixed. Dip potato rolls into eggs, then coat well with bread crumbs. Place on a cookie sheet and chill thoroughly. Fry in deep fat at 375°F degrees until brown; do not overcook. Drain on paper toweling, place on a platter. Garnish with chopped parsley.
- These may be kept warm in a 200 degree oven until served, if desired. This recipe may be prepared and refrigerated for 24 hours before frying. This amount makes about 8 servings.
- The Creative Cooking Course.
Nutrition Facts : Calories 409.5, Fat 25.9, SaturatedFat 15.2, Cholesterol 261.9, Sodium 179.7, Carbohydrate 23.5, Fiber 2.5, Sugar 1.8, Protein 21
CHEESE AND POTATO RISSOLES
When we lived in South Wales, we used to have these rissoles with our chips from the local fish and chip shop. Since they are unheard of in Canada, I thought I would share this rissole recipe so others could experience great Welsh comfort food.
Provided by Louise Honey-Jones
Categories Potato Side Dishes
Time 2h20m
Yield 10
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and mash in the bottom of the pot until no lumps remain.
- Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter has melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl and refrigerate until cooled completely, at least 30 minutes.
- Beat egg yolks into cooled potatoes; season with salt and white pepper. Stir Cheddar cheese and diced onion into potatoes. Shape potato mixture into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled thoroughly, at least 1 hour.
- Beat eggs and water together in a bowl. Spread flour and bread crumbs into 2 separate wide bowls.
- Gently roll potato balls in flour to coat and shake to remove excess flour. Dip each into beaten egg, turning to coat. Press each egg-coated ball into bread crumbs, again turning to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded balls onto a plate while breading remaining potato balls; do not stack.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Deep-fry potato balls in batches in hot oil until golden brown, about 5 minutes. Add more oil and return to 375 degrees F (190 degrees C) between batches. Drain fried balls on a plate lined with paper towels.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 34.8 g, Cholesterol 203.6 mg, Fat 27.7 g, Fiber 3 g, Protein 15 g, SaturatedFat 11.7 g, Sodium 321.6 mg, Sugar 2 g
POTATO RISSOLES
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995...My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family...Decades have passed and the original recipes are long gone, but this one looks very much like one of hers...I'd like to surprise her one day with this old standby, so I'm placing it here for safekeeping!
Provided by CookinwithGas
Categories Lunch/Snacks
Time 30m
Yield 6-8 croquettes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes until tender; then mash them with the butter, and milk.
- Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
- Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
- Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
- When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy.
- Prep and cooktimes noted above the ingredient list are approximate.
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