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Cheese and Potato Rissole

A sprinkling of parsley flakes creates a nice touch. This recipe may be prepared and refrigerated for 24 hours before frying.

2 pounds potatoes
salt
¼ cup butter
6 egg yolks
½ teaspoon white pepper
1 pound Swiss cheese, grated
sifted all-purpose flour
2 eggs
soft bread crumbs
parsley flakes, optional

Pare the potatoes and cut into eighths. Place in a saucepan and cover with water. Add 1 tablespoon of salt. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain potatoes; press through a food mill or mash well. Place in a dry saucepan and add the butter. Cook over low heat, stirring constantly, until butter is melted and mixture is dry. Place in a bowl; refrigerate until cool. Beat in egg yolks, pepper and salt to taste. Add the cheese and stir until well mixed. Chill well.

Shape with hands into 4-inch sausage-shaped rolls; Coat each roll well with flour. Beat the eggs with ¼ cup water until mixed. Dip the potato rolls into eggs, then coat well with bread crumbs. Place on a cookie sheet and chill thoroughly. Fry in deep fat at 375° until brown; do not overcook. Drain on paper toweling; place on a platter. Garnish with chopped parsley. These may be kept warm in a 200° oven if desired.

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