Rissoles with apple and cheese
Rissoles with apple and cheese

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rissoles with apple and cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Rissoles with apple and cheese is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Rissoles with apple and cheese is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rissoles with apple and cheese:
  1. Prepare leftover cooked meat: duck, pork, beef, chicken or lamb
  2. Get red onion
  3. Make ready large clove of garlic
  4. Make ready bread roll or 2 slices of stale bread
  5. Get apple, peeled and coarsely grated
  6. Make ready sprigs of thyme, leaves stripped
  7. Get small bunch of parsley, finely chopped
  8. Take egg
  9. Take grated Parmesan
  10. Prepare grated Emmental or Gruyere
  11. Get salt and black pepper
  12. Make ready black onion (nigella) seeds
  13. Get tbsp. Panko breadcrumbs
  14. Get oil, for frying
Instructions to make Rissoles with apple and cheese:
  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.

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