Easiest Way to Blends At Home Rissoles with apple and cheese

Easiest Way to Blends At Home Rissoles with apple and cheese Delicious, fresh and tasty.

Rissoles with apple and cheese. 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.

Rissoles are croquettes made with minced cooked meat, coated in breadcrumbs and fried or baked.

Beef, pork, chicken or lamb, any roasted meat can be used in rissoles and spiced and seasoned as you wish.

You can add what ever herbs and spices you like.

You can have Rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Rissoles with apple and cheese

1. Prepare 300 g of leftover cooked meat: duck, pork, beef, chicken or lamb.

2. It’s 1/2 of red onion.

3. It’s 1 of large clove of garlic.

4. You need 1/2 of bread roll or 2 slices of stale bread.

5. Prepare 1/2 of apple, peeled and coarsely grated.

6. It’s a few of sprigs of thyme, leaves stripped.

7. You need 1/2 of small bunch of parsley, finely chopped.

8. Prepare 1 of egg.

9. You need 20 g of grated Parmesan.

10. Prepare 30 g of grated Emmental or Gruyere.

11. Prepare of salt and black pepper.

12. Prepare 1 tsp of black onion (nigella) seeds.

13. It’s a few of tbsp. Panko breadcrumbs.

14. It’s of oil, for frying.

A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") i.

Rissoles made with leftover roast duck, with apple and cheese.

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.

Rissoles with apple and cheese instructions

1. Briefly soak the bread in water and squeeze out excess liquid..

2. Mince the meat with the onion, garlic and the bread or whiz it in a food processor..

3. Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating..

4. 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..

5. 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..

6. Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour..

7. 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..

8. Drain on paper towels and serve with green salad..

Flatten each ball and dust lightly with flour on each side.

Combine lettuce, radish, apple and cranberries in a bowl.

A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried.

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.