Rissoles with apple and cheese
Rissoles with apple and cheese

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, rissoles with apple and cheese. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Rissoles with apple and cheese is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Rissoles with apple and cheese is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rissoles with apple and cheese:
  1. Get 300 g leftover cooked meat: duck, pork, beef, chicken or lamb
  2. Make ready 1/2 red onion
  3. Prepare 1 large clove of garlic
  4. Make ready 1/2 bread roll or 2 slices of stale bread
  5. Prepare 1/2 apple, peeled and coarsely grated
  6. Prepare a few sprigs of thyme, leaves stripped
  7. Prepare 1/2 small bunch of parsley, finely chopped
  8. Make ready 1 egg
  9. Get 20 g grated Parmesan
  10. Take 30 g grated Emmental or Gruyere
  11. Take salt and black pepper
  12. Make ready 1 tsp black onion (nigella) seeds
  13. Take a few tbsp. Panko breadcrumbs
  14. Prepare oil, for frying
Instructions to make Rissoles with apple and cheese:
  1. Briefly soak the bread in water and squeeze out excess liquid.
  2. Mince the meat with the onion, garlic and the bread or whiz it in a food processor.
  3. Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating.
  4. Add the rest of the ingredients apart from the breadcrumbs and extra cheese to the bowl with the meat and mix well into a paste.
  5. Place the breadcrumbs and the extra cheese in a shallow bowl. With wet hands shape 6 rissoles (about 85g each) into round patties or oblong torpedoes.
  6. Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour.
  7. Heat up oil (only about 1cm deep) in a large frying pan. When shimmering, carefully add the rissoles and immediately turn them over with a spatula - they will stick otherwise. Fry on all sides until brown and crisp, turning frequently.
  8. Drain on paper towels and serve with green salad.

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