Cheese And Potato Rissoles Recipes

RISSOLE POTATOES

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

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.

POTATO RISSOLES

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.