This cheese and potato rissoles recipe is a copycat of the comforting deep-fried balls of mashed potatoes served in a southern Wales fish and chip shop.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
446 Calories
Recipe Instructions
Step 1
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
Step 4
Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
Step 5
Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
Step 6
Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
Step 7
Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; return to 375 degrees F (190 degrees C) before continuing to fry.
