Rissole Potatoes 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.

RISSOLE POTATOES

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.

CHEESE AND POTATO RISSOLES

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.

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.