Mrs Beetons Vegetables Revisited

Potato Rissoles

Mashed Potatoes
Egg
Parsley, minced (optional)
Breadcrumbs
Lard or Oil, for frying
Salt and Pepper, to taste

Add salt and pepper and if used, a little minced parsley to the mashed potatoes.
Roll the potatoes into small balls, cover them with egg and breadcrumbs.
Fry in hot oil or lard for about 10 minutes.
Drain well.
Serve on a napkin.

Time: 10 minutes to fry the rissoles.
Seasonable at any time.

Note: The flavour of these rissoles may be very much increased by adding finely minced tongue or ham, or even chopped onions, when these are liked..

POTATO RISSOLES

1147. INGREDIENTS - Mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, egg, and bread crumbs.

Mode - Boil and mash the potatoes by recipe No. 1145; add a seasoning of pepper and salt, and, when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread crumbs, and fry in hot lard for about 10 minutes; let them drain before the fire, dish them on a napkin, and serve.

Time - 10 minutes to fry the rissoles.

Seasonable at any time.

Note - The flavour of these rissoles may be very much increased by adding finely-minced tongue or ham, or even chopped onions, when these are liked.

Mrs BeetonRecipes

Mrs Beetons Vegetables Revisited

Potato Rissoles

Mrs Beeton
Recipes