Cheese & Potato Rissoles

Cheese & Potato Rissoles


"These rissoles are something we used to have with our chips from the local fish & chip shop when we lived in South Wales. As they are unheard of in Canada I thought I would share the recipe for others to experience great Welsh comfort food."
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10 servings
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. Peel & boil potatoes until tender, drain & mash well.
  2. Add butter & cook over a low heat stirring constantly until butter has melted and potatoes are dry.
  3. Place in a bowl and refrigerate until cool.
  4. Beat in egg yolks, salt & pepper to taste.
  5. Add the cheese and onion and stir well until mixed. Chill Well.
  6. Shape into balls with hands (about the size of a tennis ball or smaller for kids size portion) and coat each with the sifted flour.
  7. Beat the eggs with 1/4 cup of water until mixed.
  8. Dip rissoles into eggs until completely covered then dip into breadcrumbs and coat well.
  9. Place on a cookie sheet and chill thoroughly.
  10. Deep fry at 375F until golden brown, do not over cook.
  11. Drain on a paper towel and serve.
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Great recipe, fantastic comfort food,very Moreish!