Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, rissoles with apple and cheese. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Rissoles with apple and cheese is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Rissoles with apple and cheese is something which I have loved my entire life. They are nice and they look wonderful.
Great recipe for Rissoles with apple and cheese. 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 begin with this particular recipe, we have to first prepare a few components. 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
- Take 1/2 red onion
- Get 1 large clove of garlic
- Prepare 1/2 bread roll or 2 slices of stale bread
- Make ready 1/2 apple, peeled and coarsely grated
- Prepare a few sprigs of thyme, leaves stripped
- Prepare 1/2 small bunch of parsley, finely chopped
- Prepare 1 egg
- Get 20 g grated Parmesan
- Take 30 g grated Emmental or Gruyere
- Take salt and black pepper
- Get 1 tsp black onion (nigella) seeds
- Prepare a few tbsp. Panko breadcrumbs
- Take oil, for frying
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. Flatten each ball and dust lightly with flour on each side. Rissoles used to mean school dinner type of food to me - bland, mushy and insipid.
Steps 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.
Not so, you can easily make them as spiced up as you wish. Probably fish leftovers wouldn't be that good though I sense a challenge. If you add cheese, you needn't bulk it out with bread/. While the rissoles are cooking, grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list).
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