Rissoles with apple and cheese
Rissoles with apple and cheese

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, rissoles with apple and cheese. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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 with apple and cheese is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Rissoles with apple and cheese is something which I have loved my whole life. They are fine and they look fantastic.

To get started 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:
  1. Prepare 300 g leftover cooked meat: duck, pork, beef, chicken or lamb
  2. Prepare 1/2 red onion
  3. Take 1 large clove of garlic
  4. Make ready 1/2 bread roll or 2 slices of stale bread
  5. Take 1/2 apple, peeled and coarsely grated
  6. Get a few sprigs of thyme, leaves stripped
  7. Take 1/2 small bunch of parsley, finely chopped
  8. Get 1 egg
  9. Prepare 20 g grated Parmesan
  10. Get 30 g grated Emmental or Gruyere
  11. Get salt and black pepper
  12. Take 1 tsp black onion (nigella) seeds
  13. Take a few tbsp. Panko breadcrumbs
  14. Make ready oil, for frying

This is gonna smell and look delicious. Rissoles made with leftover roast duck, with apple and cheese. Rissoles made with leftover roast duck, with apple and cheese. Rissoles are croquettes made with minced cooked meat, coated in breadcrumbs and fried or baked.

Steps to make Rissoles with apple and cheese:
  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.

Beef, pork, chicken or lamb, any roasted meat can be used in rissoles and spiced and seasoned as you wish. 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. You can add what ever herbs and spices you like. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") i.

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