![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/vegetables.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
83
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, egg, and bread crumbs. [Illustration: POTATO RISSOLES.]
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Potato Rissoles this week, eager to give this Victorian snack a modern spin. I found the process delightfully simple: mash, season, roll, coat, and fry. The result? Crispy on the outside, fluffy on the inside, and surprisingly reminiscent of a gourmet tater tot. What surprised me was how much the parsley elevated the dish. I'd initially thought it an optional garnish, but its subtle brightness balanced the rich, savory flavors. This is a weeknight cook's dream: budget-friendly, quick to prepare, and sure to please. Next time, I'm serving them with a dollop of Greek yogurt for dipping. It's the perfect blend of old and new.
