Cheese and Potato Rissoles

When we lived in South Wales, we used to have these rissoles with our chips from the local fish and chip shop. Since they are unheard of in Canada, I thought I would share this rissole recipe so others could experience great Welsh comfort food.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 446 Calories

Ingredients

• 2 eggs
• ¼ cup butter
• ¼ cup water
• 6 egg yolks
• 1 quart vegetable oil for frying
• salt to taste
• ½ large onion, diced
• 1 pinch ground white pepper, or to taste
• 2 pounds potatoes, peeled
• 10 ½ ounces shredded Cheddar cheese
• 1 cup sifted all-purpose flour, or as needed
• 1 cup soft bread crumbs, or as needed.

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 has melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl and refrigerate until cooled completely, at least 30 minutes.

Step 4

Beat egg yolks into cooled potatoes; season with salt and white pepper. Stir Cheddar cheese and diced onion into potatoes. Shape potato mixture into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled thoroughly, at least 1 hour.

Step 5

Beat eggs and water together in a bowl. Spread flour and bread crumbs into 2 separate wide bowls.

Step 6

Gently roll potato balls in flour to coat and shake to remove excess flour. Dip each into beaten egg, turning to coat. Press each egg-coated ball into bread crumbs, again turning to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded balls onto a plate while breading remaining potato balls; do not stack.

Step 7

Deep-fry potato balls in batches in hot oil until golden brown, about 5 minutes. Add more oil and return to 375 degrees F (190 degrees C) between batches. Drain fried balls on a plate lined with paper towels.