Potatoes Rissole Recipes

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RISSOLES!



Rissoles! image

Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite :) )

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 13

1 small brown onion
1/2 cup panko breadcrumbs ((or normal))
500 g / 1 lb beef mince ((ground beef) (Note 1))
1 small zucchini
1 small carrot
1 egg
1 large garlic clove (, minced)
1/2 tsp dried thyme
1/2 tsp oregano ((or sub with other favourite herbs))
1/2 tsp each salt and pepper
2 tsp Worcestershire Sauce
1 - 2 tbsp oil
Tomato Ketchup!

Steps:

  • Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
  • Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
  • Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
  • Flip and cook the other side for 3 - 4 minutes until golden.
  • Transfer to plate, repeat with remaining rissoles.
  • Serve with tomato ketchup!

Nutrition Facts : ServingSize 38 g, Calories 357 kcal, Carbohydrate 12 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 489 mg, Fiber 2 g, Sugar 4 g

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

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.

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

RISSOLE POTATOES



RISSOLE POTATOES image

Categories     Potato     Side     Quick & Easy     Boil

Yield 6 servings

Number Of Ingredients 9

Parboil:
1 1/2 lb. small red potatoes, peeled
Melt:
4 T. unsalted butter
Toss with:
2 T. unsalted butter, softened
1 T. chopped fresh parsley
1 T. minced fresh chives
Salt and pepper to taste

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.

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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