Cheese And Potatoes Rissole Recipes

RISSOLE POTATOES

Rissole Potatoes image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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.

CHEESE AND POTATOES RISSOLE

Cheese and Potatoes Rissole image

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

Ingredients

2 lbs potatoes
salt
1/4 cup butter
6 egg yolks
1/2 teaspoon white pepper
1 lb swiss cheese, grated
sifted all-purpose flour
2 eggs
1/4 cup water
soft breadcrumbs

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

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

Ingredients

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.

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