Potato Rissoles Recipes

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CHEESE AND POTATO RISSOLES



Cheese and Potato Rissoles image

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

2 pounds potatoes, peeled
¼ cup butter
6 egg yolks
salt to taste
1 pinch ground white pepper, or to taste
10 ½ ounces shredded Cheddar cheese
½ large onion, diced
2 eggs
¼ cup water
1 cup sifted all-purpose flour, or as needed
1 cup soft bread crumbs, or as needed.
1 quart vegetable oil for frying

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

POTATOES RISSOLE



Potatoes Rissole image

Time 40m

Yield 4 to 6 servings.

Number Of Ingredients 6

2 pounds small red potatoes, peeled
1 tablespoon kosher salt
4 tablespoons butter, softened
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped chives, tarragon, or dill
Salt and pepper to taste

Steps:

  • 1. Place potatoes in a medium large pot and fill with cold water until potatoes are covered. Add one tablespoon of salt to pot. Bring to a boil. Reduce heat and simmer for 10 to 20 minutes until a knife pierces a potato with a little resistance. Cooking time depends on the size of the potatoes. Do not overcook or potatoes will fall apart.
  • 2. Remove potatoes from the water and let cool completely in the refrigerator.
  • 3. Melt three tablespoons butter in a large cast iron or non-stick skillet over medium high heat. Cook cooled potatoes in butter, turning them regularly, for about 10 to 15 minutes or until they are golden brown on all sides. Remove from heat and place potatoes in a serving bowl.
  • 4. Mix one tablespoon of butter with chopped herbs. Add butter and herb mixture to potatoes and toss until the butter is melted and herbs are distributed over potatoes. Add salt and pepper to taste. Serve immediately.

CRISPY POTATO PATTIES



Crispy Potato Patties image

Searching for a delicious recipe to use up leftover mashed potatoes? Make these fabulous crispy potato patties that are warm and cheesy.

Provided by Linda Larsen

Categories     Appetizer     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2 cups mashed potatoes (cooled)
1 egg (beaten)
1 onion (minced)
1/4 cup all-purpose flour
1/2 cup Parmesan cheese (grated)
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • Gather the ingredients.
  • Mix together the mashed potatoes, beaten egg, and onion in a medium bowl.
  • Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
  • In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
  • Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3-inch circles that are about 1/2 inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
  • Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
  • Remove the patties from the pan and drain briefly on paper towels.
  • Serve the patties immediately with ketchup or salsa or any other sauce you'd like. Enjoy.

Nutrition Facts : Calories 223 kcal, Carbohydrate 18 g, Cholesterol 49 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 449 mg, Sugar 2 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g

RISSOLE POTATOES



Rissole Potatoes image

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

1 1/2 lbs small red potatoes, peeled
4 tablespoons unsalted butter
2 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
salt and pepper

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



Potato Rissoles image

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

1 lb russet potato, peeled
2 tablespoons unsalted butter
2 tablespoons 1% low-fat milk
salt (optional)
1/2 teaspoon white pepper
1 ounce cooked ham, very finely chopped
parsley, finely chopped (fresh, about a handful before chopping)
2 scallions, very finely chopped
1/2 cup flour (or more as needed)
1 -2 tablespoon olive oil (or more as needed)

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.

MEAT AND POTATO PATTIES



Meat and Potato Patties image

During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).- Gladys Klein, Burlington Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
3/4 cup finely shredded potatoes
1/4 cup finely chopped onion
2 tablespoons chopped green pepper
1 large egg, beaten
1/4 teaspoon salt
1 tablespoon canola oil
1 cup tomato juice
1 tablespoon all-purpose flour
1/4 cup water

Steps:

  • Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

TUNA AND POTATO PATTIES



Tuna and Potato Patties image

Turn a can of tuna into easy Tuna and Potato Patties which have a crisp, crunchy exterior and a tender, flavoursome interior. This is a great budget dinner option that the whole family can enjoy. It is a tasty meal made with staples from the pantry. It is a meal which is quick to make and is easily put together after a busy day.

Provided by Alexandra

Categories     Dinner     Lunch     Side Dish

Time 1h10m

Number Of Ingredients 8

200 g potato
425 g can of tuna in oil, drained well (See Note 1)
1 medium brown/yellow onion, finely chopped
1 egg, lightly beaten
2 tbsp flat leaf parsley, finely chopped (See Note 2)
sea salt and black pepper, to taste (See Note 3)
1/2 cup finely ground cornmeal/polenta, for coating (See Note 4)
1/4 cup olive oil, for frying (See Note 5)

Steps:

  • Peel the potato and cut into cubes.
  • Place the potato in a small saucepan and add enough cold water to just cover the potato. Add 1/2 teaspoon salt to the water. Over high heat bring the water to a boil. Reduce the heat to low and cover the saucepan with a lid. Cook the potatoes until tender, about 15 minutes. Test with a skewer to see if they are cooked. It should easily slide into the potato.
  • Drain the potato when cooked. Return the potato to the empty saucepan for a minute or two to dry further in the residual heat.
  • Add the potato to a medium size bowl and mash with a fork.
  • Add the well-drained tuna and finely chopped onion and mix together.
  • Add the egg and parsley and mix well. The tuna pieces should have broken down to a fairly fine texture.
  • Season to taste with sea salt and freshly ground black pepper. Cover the bowl with cling wrap and refrigerate for at least 30 minutes to one hour to allow the mixture to firm up.
  • Shape the mixture into small balls and then flatten into patties, shaping them firmly with your hands. I used an ice cream scoop to make even sized patties.
  • Place the polenta/cornmeal on a large plate.
  • Coat the patties evenly in the cornmeal and then move to a separate plate.
  • Heat the olive oil in a large non-stick frying pan until it is hot but not smoking. Gently add the patties to the pan and cook about 3 minutes each side until the exterior is crisp and golden. Avoid moving the patties around, they are fragile. Leave them to cook and firm up. Turn only once if possible.
  • Cook the Tuna Patties in batches if necessary. Place the first batch on a plate lined with kitchen paper and keep warm in a low oven.
  • Serve the Tuna Patties with a wedge of lemon and a delicious salad.Alternatively, they make a great burger. Place them in a burger roll with mayonnaise, tomato slices and shredded lettuce.

Nutrition Facts : Calories 193 kcal, Carbohydrate 11 g, Protein 14 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 161 mg, Fiber 1 g, ServingSize 1 serving

RISSOLE POTATOES



Rissole Potatoes image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds small (about 1 1/2-inch) red potatoes
2 tablespoons plus 3/4 teaspoon kosher salt
1/4 cup plus 2 tablespoons salted butter, softened
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh chives
1/2 teaspoon black pepper

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.

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