Welsh Rissoles
Crispy golden breadcrumbed patties packed with seasoned beef, soft mashed potato, and sweet fried onions, fried to perfection.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 440 kcal
Equipment
- •Frying pan
- •Large mixing bowl
- •Three shallow bowls
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 22 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 19 g
- calories
- 440 kcal
Instructions
- 1
Melt the butter in a frying pan over medium hob heat.
- 2
Add the chopped onion and fry for 6 minutes until soft and translucent.
- 3
Put the cold mashed potato, cooked beef, softened onion, parsley, and sage into a large mixing bowl.
- 4
Season with salt and pepper, then mix thoroughly until evenly combined.
- 5
Divide the mixture into 8 equal portions and shape each into a neat, flattened round patty.
- 6
Place the plain flour, beaten egg, and dried breadcrumbs into three separate shallow bowls.
- 7
Coat each patty in flour, dip into beaten egg, and roll in breadcrumbs until fully coated.
- 8
Heat the oil in a clean frying pan over medium-high hob heat.
- 9
Fry the rissoles in batches for 4 to 5 minutes on each side until deep golden and crisp.
- 10
Transfer the rissoles to a plate lined with greaseproof paper to drain before serving.
Chef's tips
Ensure the mashed potato is completely cold and fairly stiff so the rissoles hold their shape. If the shaped patties feel soft, chill them in the fridge for 20 minutes before frying.
Ingredient substitutions
- cooked minced beef → canned corned beef, mashed finely with a fork
- dried sage → fresh thyme leaves
Storage
Keep cooked rissoles in an airtight container in the fridge for up to 3 days.
Reheating
Reheat on a baking tray in an oven preheated to 180°C for 15 minutes until piping hot and crisp.
Common mistakes to avoid
- •Using warm or wet mashed potato, which causes the rissoles to break apart in the hot oil.
- •Frying in oil that is not hot enough, resulting in greasy and soggy breadcrumbs.
Serving suggestions
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