Potatoes Rissole Food

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 POTATOES RISSOLE

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.

RISOLES (INDONESIAN STYLE OF RISSOLE)

Steps:

• Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
• Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
• Make the Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
• Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.
• Serve with fresh green bird's eyes chillies or chilli sauce.

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.