How to Make Cheese and Potato Rissoles - A Step-by-Step Guide

Chejson and Potato Rissoles are a delightful and satisfying dish that can be enjoyed any time of the day. These crispy and flavorful morsels are perfect for a quick snack, appetizer, or even as a side dish for a hearty meal. Made with tender potatoes, savory cheese, and aromatic herbs and spices, these rissoles are an absolute crowd-pleaser. Whether you are looking for a delicious snack to serve at a party or an indulgent treat to enjoy on a cozy evening at home, this recipe is sure to impres...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 10
  • Yield: 10 rissoles

  • 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

    446 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 204mg
    • Sodium: 322mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 15g
    • Vitamin C: 19mg
    • Calcium: 269mg
    • Iron: 3mg
    • Potassium: 483mg