Best 2 Potato Rissoles Recipes

Potato rissoles are small, crispy-fried balls of mashed potato that are a popular snack or side dish around the world. They can be made with a variety of different ingredients, including cheese, herbs, bacon, and vegetables. Potato rissoles are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are looking for a quick and easy snack or a hearty side dish, potato rissoles are sure to please.

Here are our top 2 tried and tested 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:

For a crispier coating, use panko breadcrumbs instead of regular breadcrumbs.
If you don't have a food processor, you can grate the potatoes by hand. Just be sure to grate them finely.
Be careful not to overmix the potato mixture. Overmixing will make the rissoles tough.
If the potato mixture is too wet, add more breadcrumbs. If it's too dry, add more milk.
Don't overcrowd the pan when frying the rissoles. This will cause them to steam instead of fry.
Serve the rissoles hot with your favorite dipping sauce.

Conclusion:

Potato rissoles are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They're easy to make and can be tailored to your own taste preferences. So next time you're looking for a new recipe to try, give potato rissoles a try!