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 with apple and cheese 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. I promised you plump and juicy, and these really are. You can cook 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. You need 300 g of leftover cooked meat: duck, pork, beef, chicken or lamb.
  2. You need 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. You need 1/2 of apple, peeled and coarsely grated.
  6. Prepare a few of sprigs of thyme, leaves stripped.
  7. Prepare 1/2 of small bunch of parsley, finely chopped.
  8. Prepare 1 of egg.
  9. It's 20 g of grated Parmesan.
  10. You need 30 g of grated Emmental or Gruyere.
  11. Prepare of salt and black pepper.
  12. It's 1 tsp of black onion (nigella) seeds.
  13. You need a few of tbsp. Panko breadcrumbs.
  14. You need of oil, for frying.

There are a few ways to make rissoles that are extra juicy (and tasty!): Grated onion - terrific way to get extra flavour into your rissoles as well as juiciness (from the onion juices). Chopped onions = uncooked bits in rissoles; 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 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..

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/. All this can be done in advance, and the rissoles can be covered and chilled in the fridge. See great recipes for My Aussie Rissoles, Potatoes Rissole too! Rissoles used to mean school dinner type of food to me - bland, mushy and insipid.