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Cheese rissoles
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 6-8
Simon Rimmer combines the textures of crisp fried potatoes with melting smoked cheese and a minty pea purée for a thrifty dinner party starter
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Ingredients
For the rissoles
- 3 large Maris Piper Potatoes, peeled, cooked and mashed
- 1 raw Maris Piper potato, squeezed dry and grated
- 1 Onion, sliced and fried until soft
- 2 cloves Garlic, crushed
- 500g Mrs Kirkham’s smoked Lancashire Cheese, grated
For the batter
For the purée
- 4 Shallots, chopped
- 1 splash White wine
- 300g frozen Peas
- 1 tbsp Crème fraîche
- 1 tbsp chopped Mint
Method
1. For the rissoles: in a large bowl combine all the rissole ingredients and mould into cakes with your hands.2. For the batter: dip the moulded cakes into the flour, then the egg and then the polenta and shallow fry in small batches for 3 minutes on each side. Drain on kitchen paper
3. For the purée: fry the shallots until soft, then add the wine, and reduce right down.
4. Leave to cool a little, then liquidise with the peas (pulse so they still have a little shape) and crème fraîche and mint.
5. Serve the rissoles with a spoonful of pea purée alongside.
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