Cheese And Potatoes Rissole Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

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

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

CHEESE AND POTATO RISSOLES



Cheese and Potato Rissoles image

When we lived in South Wales, we used to have these rissoles with our chips from the local fish and chip shop. Since they are unheard of in Canada, I thought I would share this rissole recipe so others could experience great Welsh comfort food.

Provided by Louise Honey-Jones

Categories     Potato Side Dishes

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.
  • Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter has melted and 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 potatoes. Shape potato mixture into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled thoroughly, at least 1 hour.
  • Beat eggs and water together in a bowl. Spread flour and bread crumbs into 2 separate wide bowls.
  • Gently roll potato balls in flour to coat and shake to remove excess flour. Dip each into 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 breaded balls onto a plate while breading remaining potato balls; 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 towels.

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

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.

More about "cheese and potatoes rissole food"

10 BEST VEGETARIAN RISSOLES RECIPES - YUMMLY
10-best-vegetarian-rissoles-recipes-yummly image
carrot, onion, chick peas, plain flour, oil, grated cheese, beaten egg and 2 more. Delicata Rissoles ~ Maple Cream Sunday Morning Banana Pancakes. ground flax, pure maple syrup, onion, olive oil, salt, basmati rice and 8 more . Winter …
From yummly.com


POTATOES RISSOLE - SOUTHERN BOY DISHES
potatoes-rissole-southern-boy-dishes image
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 …
From southernboydishes.com


RISSOLE POTATOES WITH FETA / THE GRATEFUL GIRL COOKS!
rissole-potatoes-with-feta-the-grateful-girl-cooks image
Peel the potatoes. Put them in a large non-stick pot (or really large skillet) of salted water. The water should cover the tops of the potatoes. Bring water to a boil on high heat. Once boiling, reduce heat to a slow boil and cook potatoes …
From thegratefulgirlcooks.com


CHEESE AND POTATO RISSOLES - BRITISH CUISINE
1 pinch ground white pepper, or to taste. 10 1/2 ounces shredded Cheddar cheese. 1/2 large onion, diced. 2 eggs. 1/4 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. Find Recipes.
From britishcuisine.co.uk


CHEESE AND POTATO RISSOLES | RECIPE | POTATO RECIPES SIDE DISHES ...
Apr 13, 2015 - This rissole recipe is a copycat of an item served in a southern Wales fish-and-chip shop, delivering deep-fried balls of mashed potatoes. Apr 13, 2015 - This rissole recipe is a copycat of an item served in a southern Wales fish-and-chip shop, delivering deep-fried balls of mashed potatoes. Pinterest . Today. Explore. When the auto-complete results are available, …
From pinterest.co.uk


BEEF AND POTATO RISSOLES RECIPE - FOOD NEWS
Cook rissoles Heat a drizzle of oil in a fry-pan on medium heat. Cook rissoles in 2 batches, for about 3 minutes each side, or until browned. Transfer rissoles to a second lined oven tray and sprinkle with cheese. Place tray on middle oven rack and cook for 5-7 minutes, until cheese is golden and rissoles are cooked through.
From foodnewsnews.com


CURTIS STONES BEEF RISSOLES WITH POTATO-SPRING ONION GRATIN
Grease a 23cm pie dish. Transfer potato mixture to prepared dish, placing reserved green spring onion tops over potatoes. Cook under grill for 2-3 mins or until mixture is bubbling and browned. Set aside for 5 mins before serving. Meanwhile, to make the rissoles, in a medium bowl, mix the mince, onion, breadcrumbs, garlic, Worcestershire sauce ...
From allrecipes.cooking


CHEESY BEEF RISSOLES RECIPE | YOUR ULTIMATE MENU
Preheat oven to 180ºC (360ºF) fan bake. Line two large oven trays with baking paper. Cut broccoli into small florets. Dice aubergine and courgette into 1-2cm / 0.5in pieces. Slice onion into chunky wedges. Place veggies in a single layer on one of the trays. Season with salt and pepper and drizzle with oil.
From yourultimatemenu.com


IFOOD.TV
Vegetable Rissoles . By Chef.Foodie; Cheese And Potatoes Rissole . By admin ; 1 of 0.125 ›› ...
From ifood.tv


POTATO RECIPE: CHEESE AND POTATO RISSOLES BY LOUISE HONEY-JONES
1 cup soft bread crumbs, or as needed. 1 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. 2 …
From redcipes.com


BAKED TOMATO & CHEESE RISSOLES WITH VEGETABLES - 9KITCHEN
Method. Preheat oven to hot, 200°C. In a bowl, combine mince, bacon, potato, onion, egg, sauce and parsley. Season to taste. Form into 8 even-sized rissoles. Chill for 20 minutes. Brush base of a large baking dish with oil. Arrange rissoles in pan. Surround with potatoes and pumpkin.
From kitchen.nine.com.au


RISSOLE POTATOES (LIKE AT THE PALACE CAFE!) - HILAH COOKING
Put over high heat and cover with a lid. Boil for 8 minutes until almost tender. Drain. Back into the pot, add the butter over medium heat. Add potatoes and swirl the pan to coat in butter. Cook for about 8-10 minutes, swirling occasionally until all sides are browned. Sprinkle with salt, pepper and herbs.
From hilahcooking.com


CHEESE RISSOLES IMAGES – LICENSE FOOD PHOTOS STOCKFOOD
Images Features Videos Cheese Rissoles Images – License food photos StockFood 00168209 - Rissoles stuffed with cheese & sweetcorn & cucumber salad
From stockfood.ro


RISSOLE POTATOES PICTURES PICTURES, IMAGES AND STOCK PHOTOS
Search from Rissole Potatoes Pictures stock photos, pictures and royalty-free images from iStock. Find high-quality stock photos that you won't find anywhere else.
From istockphoto.com


BEEF AND POTATO RISSOLES RECIPE | WHAT ARE RISSOLES?
Instructions. Mash the potatoes then mix in the egg and beef. Add the currants, nuts, herbs and seasoning. Mix well then, with wet hands, shape the mixture into small, flat, round patties. Fry them in deep fat until brown. Rissoles are a great way to use ground meat and you have plenty of scope because this dish is so versatile. In this recipe ...
From victoriahaneveer.com


CHEESY BEEF RISSOLES WITH POTATO BITES AND AVOCADO SALAD - MY …
Cook rissoles Heat a drizzle of oil in a fry-pan on medium heat. Cook rissoles in 2 batches, for about 3 minutes each side, or until browned. Transfer rissoles to a second lined oven tray and sprinkle with cheese. Place tray on middle oven rack and cook for 5-7 minutes, until cheese is golden and rissoles are cooked through.
From myfoodbag.co.nz


WORLD BEST SEA FOOD RECIPES: CHEESE AND POTATO RISSOLES
2 pounds potatoes, peeled ; 1/4 cup butter ; 6 egg yolks ; salt to taste ; 1 pinch ground white pepper, or to taste ; 10 1/2 ounces shredded cheddar cheese ; 1/2 large onion, diced ; 2 eggs ; 1/4 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 ; Recipe
From fishofsea.blogspot.com


BEST COOKING BREADCRUMB RECIPES: CHEESE AND POTATOES RISSOLE
2 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.
From worldbestbreadcrumbrecipes.blogspot.com


CHEESE RISSOLE IMAGES – LICENSE FOOD PHOTOS STOCKFOOD
You will find professional images of Cheese Rissole at StockFood, the agency for food photography – unique photos, videos, features, and recipes.
From stockfood.hu


RISSOLES (BRAZILIAN RISOLES): CRISPY & GOOEY - EASY AND DELISH
In these 2 countries, rissoles look like breaded and deep-fried empanadas with a half-moon shape. They are crispy outside and come with different fillings such as gooey melted cheese, ham and cheese, chicken, shrimp, cod, or heart of palm, among others. Indonesians call them risol or risoles (plural). There they resemble a spring roll, although ...
From easyanddelish.com


CHEESE AND POTATO RISSOLES | RECIPE | YUMMY FOOD, RISSOLES RECIPE, …
Dec 8, 2019 - This rissole recipe is a copycat of an item served in a southern Wales fish-and-chip shop, delivering deep-fried balls of mashed potatoes.
From pinterest.co.uk


BEEF RISSOLES AND CHEESY POTATOES RECIPE - HELLOFRESH
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles, in batches, until browned all over and cooked through, 4-5 minutes each side.
From hellofresh.co.nz


RISSOLE POTATOES FRESCO - A FAMILY FEAST®
Try not to shake the pan as the potatoes brown. As soon as the last potato is browned, pour the reserved melted butter over potatoes and sprinkle with the parsley and chives. Discard the browned butter in the pan. Serve with cooked crumbled bacon, chopped scallions and queso fresco on the side, or sprinkle over the top of the potatoes and serve.
From afamilyfeast.com


CHEESE AND POTATOES RISSOLE RECIPE BY ADMIN | IFOOD.TV
Fried Rice - Chinese Takeout at Home Miniseries. By: Fifteen.Spatulas Crispy Buffalo Fried Cauliflower
From ifood.tv


LAMB AND CHEESE RISSOLES WITH TOMATO SALAD AND WEDGES - MY …
While potatoes cook, trim ends from beans and cut into 1cm lengths. Place in a small, heat-proof bowl and cover with boiling water. Cover with a plate and …
From myfoodbag.co.nz


RISSOLE POTATOES PICTURES, IMAGES AND STOCK PHOTOS
Search from Rissole Potatoes stock photos, pictures and royalty-free images from iStock. Find high-quality stock photos that you won't find anywhere else.
From istockphoto.com


RECIPE: POTATO AND CHICKEN LIVER RISSOLES STEP BY STEP WITH PICTURES ...
Already cooked, the potatoes to liver ratio is 1:1. Finely chop onions and grate carrots. Fry vegetables in vegetable oil until soft. Grind liver and potatoes through a meat grinder. Grate pickles on a fine grater. I use pickles from TM "6 hundred" "The cucumbers are delicious". Add fried onions/carrots and cucumbers to liver and potatoes. Mix ...
From handy.recipes


RISSOLE POTATOES RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


BEST MEAT RISSOLES RECIPES | FOOD NETWORK CANADA
Use a silicon form for baking. Cook rissoles in the oven. There is not a frying. Fill every cell of baking form: minced meat, then cheese with ginger, then minced meat again and coat as finish layer. Cook it in the oven as 200 °C (392 °F) at 30 minutes.
From foodnetwork.ca


CHEESE AND POTATO RISSOLES | RECIPESTY
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.
From recipesty.com


CHEESE AND POTATO RISSOLES RECIPE - FOOD NEWS
Cheese Rissoles. Beat egg yolks into cooled potatoes; season with salt and white pepper. Stir Cheddar cheese and diced onion into the potatoes. When cheese is melted, gradually stir in enough bouillon water to create a moist batter. After a few seconds move the now pancake to the plate and place the sausage and cheese on the pancake.
From foodnewsnews.com


CHEESE AND POTATOES RISSOLE - RECIPE #21236 - FOODGEEKS
Cheese and Potatoes Rissole olga: Time. Yield. 8 servings. Ingredients. Ingredients. 2 lbs. potatoes: Salt: 1/4 cup : butter: 6 : egg yolks : 1/2 tsp. white pepper: 1 lb. Swiss cheese, grated: Coating. Sifted all purpose flour: 2 : eggs: 1/4 cup : water: Soft bread crumbs: Instructions. Pare the potatoes and cut into eights. Place in a saucepan and cover with water. Add 1 tablespoon …
From foodgeeks.com


CHEESE AND POTATO RISSOLES | RESCOOKING.COM
The instruction how to make Cheese and Potato Rissoles. Place potatoes into a large pot and cover as soon as salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, approximately 20 minutes. Drain potatoes and mash in the bottom of the pot until no lumps remain. Put pot greater than low heat. move around butter into ...
From rescooking.com


POTATO RöSTI RECIPES | BBC GOOD FOOD
Sprout, black pudding & apple röstis. 5 ratings. Make tasty potato röstis with apple, Brussels sprouts and black pudding. Cumin and garlic boost the flavour for a …
From bbcgoodfood.com


CHEESE AND POTATO RISSOLES POPULAR RECIPES
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 ...
From bestastyrecipes.blogspot.com


Related Search