Rissoles

rosie383

Try making potato bread like we do in Northern Ireland. You can use a beaten egg ( I don't usually), but the traditional way is to add a bit of salt, and plain flour in small quantities until you get a nice workable dough that isn't sticky. Roll it out on a floured board to about 3/4cm thick and cut into triangles or squares. Cook on a dry heavy based frying pan or griddle for about 5 mins each side until colouring . Should be still white in places with darker bits, imagine a giraffe's markings IYKWIM.
Then you can do what you want you want. Shallow fry, grill, freeze for later. Very versatile. Enjoy!!!

zippychick

Rosie - i LOVE Hm potato bread :j:A

There is also a thread about that here, with a good slideshow and method from Pink

flutterbyuk25

Thanks zippy! and rosie!

I'm not sure exactly what I want :rotfl: but I'll give it a go later and see what turns out of the pan!

x

rosie383

I wanna go home!!!!!!! I live in England now and sometimes something like this makes me feel so homesick!
Must go and make some now to cheer myself up. I did make some soda farls last week as there was some buttermilk in the fridge that needed used up. They were to die for, and I gave lots away to my friends who had never tasted them before and they were raving about them.

flutterbyuk25

Well I made something resembling what I fancied!

I put the leftover mash in a big bowl, added 3 chopped small spring onions, grated cheese, fresh basil and dried oregano. Then mash together, shaped into patties and cooked in frying pan with fry light.

They did fall apart a bit so next time I may add egg/breadcrumbs, but they tasted very yummy. I had them with baked beans and salad.

x

WhiteHorse

The mash must be quite dry. You can put a little flour in to bind. Gram (chickpea) flour is good as well (it's also protein).

Tip: Pan fry using olive oil as this gives a crispier, tastier and golden finish.

se999

Alternative to potato scones, is cheese and onion potato bake. Add cheese and finely slices onion to the mash, add milk & butter (or just skimmed milk if dieting) if too dry, little grated cheese or butter on the top, bake in a greased oven dish.

Saves the calories/fat from frying.

Also using a mature cheddar means to get the same taste you need less cheese (calories/fat) than using a milder cheddar.

andrefrancis

Olliebeak wrote: »

Birdseye Rissoles were gorgeous! A bit like a meaty fishcake - IYKWIM! I'm not sure if they were bulked out with rice or barley - but it was definitely something like that kind of texture. I haven't seen them in the shops for years.

I used to eat these regularly as a (mature) student, probably around 1972. Bird's Eye (BE) also tried a few variations, since the standard rissoles were obviously popular, but I don't think they were a great success.

I agree they were made up of added rice and/or barley but, nevertheless, they were absolutely delicious ... and so filling.

I contacted BE, and urged them to look back in their records for a recipe, but alas, so much water had flowed under the bridge since their rissoles discontinuation, that they could not find anything. I believe they were being honest with me ... but who really knows?

BE did send me an outline recipe, which I think came from a cookbook of theirs, but it was not quite what I would have expected, given my memory of the original items. Here it is reproduced:

Ingredients: Rice, pearl oats, onion, sausage, and egg.
Method: The eggs were scrambled and mixed with the oats, rice, sausage and onions in oval shapes coated with bread crumbs. The seasoning was simple salt and pepper.

At some stage I will try to adapt the above (using barley and rice) and report back.

Andre Francis

Catcherupper14

I was just thinking about rissoles the other day. My mother used to make them, but I never thought to ask her how she did it.


I loved them, and faggots, and haslet (both of which still exist)

DawnW

Rissoles - I used to make them when the kids were small, with leftover scraps of cooked meat, minced or chopped up fine. I didn't use potato in them though, but made a thick binding sauce with butter (well, marg it would have been back then), flour and either milk, stock or leftover gravy. For coating either egg and breadcrumbs or if I didn't have / couldn't spare any, I would just coat them with flour which crisps up nicely when fried. The children used to love them - in fact DD1 asked me for the 'recipe' the other day :rotfl:

With leftover potato I would do either fishcakes (any fish, including tinned will do, and you can posh them up with capers and chopped parsley. I still make these sometimes, as OH loves them. I cook them dry on a non-stick griddle now though, as waistlines are not what they were

I also make just simple potato cakes sometimes, quite plain, to serve as an accompaniment - lovely with sausages or a cooked breakfast for a treat