These rissoles are something we used to have subsequently our chips from the local fish and chip shop behind we lived in south Wales. As they are unheard of in Canada, I thought I would share the recipe for others to experience colossal Welsh comfort food.
The ingredient of Cheese and Potato Rissoles
- 2 pounds potatoes, peeled
- u00bc cup butter
- 6 egg yolks
- salt to taste
- 1 pinch dome white pepper, or to taste
- 10u2009u00bd ounces shredded Cheddar cheese
- u00bd large onion, diced
- 2 eggs
- u00bc 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
The instruction how to make Cheese and Potato Rissoles
- Place potatoes into a large pot and cover following salted water; bring to a boil. shorten heat to medium-low and simmer until tender, not quite 20 minutes. Drain potatoes and mash in the bottom of the pot until no lumps remain.
- Put pot beyond low heat. protest butter into the mashed potatoes; cook, stirring constantly, until the butter has melted and the potatoes are no longer moist. build up potatoes into the bottom of a wide bowl and refrigerate until cooled completely, at least 30 minutes.
- Beat egg yolks into cooled potatoes; season when salt and white pepper. disconcert whisk Cheddar cheese and diced onion into the potatoes. distress potato join up into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled categorically through, at least 1 hour.
- stress inflection eggs and water together in a bowl. press on flour and bread crumbs into two separate wide bowls.
- Gently roll potato balls in flour to coat and shake to separate excess flour. Dip each into the beaten egg, turning to coat. Press each egg-coated ball into bread crumbs, again turning to coat roughly all sides. Gently toss in the company of your hands so any bread crumbs that havent beached can fall away. Place the breaded balls onto a plate while breading the rest; realize 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. increase be credited with more oil and return to 375 degrees F (190 degrees C) in the middle of batches. Drain fried balls concerning a plate lined behind paper towel.
Nutritions of Cheese and Potato Rissolescalories: 445.7 calories
carbohydrateContent: 34.8 g
cholesterolContent: 203.6 mg
fatContent: 27.7 g
fiberContent: 3 g
proteinContent: 15 g
saturatedFatContent: 11.7 g
sodiumContent: 321.6 mg
sugarContent: 2 g