Best 2 Potato Rissoles Recipes

Potato rissoles are a delightful and versatile dish that can be enjoyed as a main course, side dish, or even as an appetizer. These crispy on the outside, fluffy on the inside patties are made with mashed potatoes, a variety of seasonings, and often other ingredients like vegetables, cheese, or meat. They are then coated in breadcrumbs and fried until golden brown. This article provides three delicious potato rissole recipes that will tantalize your taste buds and leave you craving more.

The first recipe is a classic potato rissole recipe that uses simple ingredients like mashed potatoes, onion, garlic, herbs, and breadcrumbs. This basic recipe is a great starting point for those who are new to making potato rissoles.

The second recipe takes the classic potato rissole up a notch by adding cheese and bacon. The melted cheese adds a gooey, flavorful center to the rissoles, while the bacon adds a smoky, savory flavor.

The third recipe is a unique and innovative take on the potato rissole. These rissoles are made with a combination of mashed potatoes and sweet potato, giving them a vibrant orange color and a slightly sweet flavor. Additionally, they are coated in a mixture of breadcrumbs and crushed cornflakes, which adds a delightful crunch.

With three distinct recipes to choose from, this article has something for everyone. Whether you prefer classic flavors or crave something new and exciting, these potato rissole recipes are sure to satisfy your cravings. So gather your ingredients, heat up your skillet, and get ready to create a delicious and memorable meal.

Let's cook with our recipes!

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

Ingredients

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

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.

Tips:

Choose the right potatoes: Use starchy potatoes like Russet or Idaho potatoes for the best texture. These potatoes will hold their shape well when cooked and mashed.
Cook the potatoes thoroughly: Make sure the potatoes are cooked through before mashing them. This will help them bind together better and prevent the rissoles from falling apart.
Use a fine grater: Grating the potatoes finely will help them bind together better and create a smoother texture for the rissoles.
Season the potatoes well: Don't be afraid to season the potatoes liberally with salt and pepper. This will help bring out their flavor and make the rissoles more delicious.
Use a hot skillet: When cooking the rissoles, make sure the skillet is hot before adding them. This will help them crisp up and prevent them from sticking.
Don't overcrowd the skillet: Cook the rissoles in batches if necessary to prevent them from overcrowding the skillet. This will help them cook evenly and prevent them from steaming.
Serve the rissoles hot: Potato rissoles are best served hot out of the skillet. They can be served with a variety of dipping sauces, such as tomato sauce, ketchup, or mayonnaise.

Conclusion:

Potato rissoles are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect potato rissoles every time.