Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, rissoles with apple and cheese. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Rissoles with apple and cheese is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Rissoles with apple and cheese is something which I’ve loved my entire life.
Rissoles made with leftover roast duck, with apple and cheese. Rissoles are croquettes made with minced cooked meat, coated in breadcrumbs and fried or Rissoles used to mean school dinner type of food to me - bland, mushy and insipid. Not so, you can easily make them as spiced up as you wish.
To get started with this recipe, we have to prepare a few ingredients. You can have rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Rissoles with apple and cheese:
- Make ready 300 g leftover cooked meat: duck, pork, beef, chicken or lamb
- Make ready 1/2 red onion
- Get 1 large clove of garlic
- Make ready 1/2 bread roll or 2 slices of stale bread
- Get 1/2 apple, peeled and coarsely grated
- Get a few sprigs of thyme, leaves stripped
- Prepare 1/2 small bunch of parsley, finely chopped
- Prepare 1 egg
- Make ready 20 g grated Parmesan
- Prepare 30 g grated Emmental or Gruyere
- Take salt and black pepper
- Take 1 tsp black onion (nigella) seeds
- Prepare a few tbsp. Panko breadcrumbs
- Make ready oil, for frying
The Best Vegetarian Rissoles Recipes on Yummly Sweet Potato & Jalapeño Rissoles with GuacamoleMind Food Magazine. These beef and vegetable patties have a flavoursome browned crust and moist interior. We serve them in bread rolls with salad Beef and bacon rissoles with gravy and cabbage mash.
Instructions to make Rissoles with apple and cheese:
- Briefly soak the bread in water and squeeze out excess liquid.
- Mince the meat with the onion, garlic and the bread or whiz it in a food processor.
- Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating.
- 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.
- 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.
- Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour.
- 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.
- Drain on paper towels and serve with green salad.
These hearty homestyle rissoles partnered with a sharp gravy and mashed potato are well. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Meat rissoles (meatballs) with rice, cheese & ginger. Rissoles are a family favorite that is simple to make. Fill every cell of baking form: minced meat, then cheese with ginger, then minced meat again and coat as finish layer.
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