Rissole Potatoes Recipes
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
In just one pan, these potatoes get crisp on the outside, creamy on the inside, and buttery all over! By Cuisine at Home.
Provided by Kit..ty Of Canada
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Parboil potatoes in a sauce-pan for 10 minutes; drain.
- Melt butter in the pan over low heat.
- Add potatoes, cover, and cook 10 minutes.
- Swirl the pan occasionally to stir, holding the cover in place.
- Uncover and increase heat to medium-high.
- Saute 10 minutes, turning potatoes until golden brown on all sides.
- Toss with butter, herbs, and seasonings before serving.
Nutrition Facts : Calories 284.4, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 13.1, Carbohydrate 29.9, Fiber 3.8, Sugar 1.4, Protein 3.7
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.
RISSOLE POTATOES
Steps:
- Parboil potatoes in a saucepan for 10 minutes; drain Melt butter in the pan over low heat. Add potatoes, cover, and cook 10 minutes. Swirl the pan occasionally to stir, holding cover in place. Uncover and increase heat to med-high. Saute 10 minutes, turning potatoes until golden brown on all sides. Toss with butter, herbs and seasonings before serving. Enjoy!!! We did.
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