Potato Rissoles with Stewed Greens

Potato rissoles with stewed vegetables, pure nostalgic food. Sigh. There is nothing like a good old-fashioned dish on the cold, dark evenings. It’s boring, it’s gray, wet and cold outside. So it’s nice with something filling and warming.
The good thing about these rissoles is that they are just as good the following day. There are some who make the rissoles of cold mashed potatoes … but I have no patience for that. And then if I do make potato mash I want to eat it right away.

POTATO RISSOLES WITH STEWED GREENS
4-6 SERVINGS

RISSOLES:
1 KG POTATOES
1 EGG YOLK
1 LARGE TBSP. FRAICHE 5%
25 G BUTTER
1/4 TSP. LIQUID CHILI
300 G COOKED CHOPPED BACON
1 TBSP. CHOPPED PARSLEY
SALT AND PEPPER
1 EGG
2-3 DL PANKO BREADCRUMBS
1-2 DL FLOUR

Peel and cut the potatoes into smaller cubes.

Cook them in unsalted water for approx. 20 minutes until the potatoes are tender.

Drain the water and let the potatoes steam a little to dry them.

Mash them well and thoroughly and add the egg yolk, fraiche, butter, chili, bacon and parsley in. Season with salt and pepper.

Form the potato mash to rissoles of 1 tablespoon in size.

Place them in a refrigerator for 30 mins so they harden and are easier to shape and dipped.

Preheat the oven to 200 degrees celsius.

Dip the rissoles first into the egg, then the breadcrumbs seasoned with salt and pepper.

Place the rissoles on a baking tray lined with parchment and bake them in the middle og the oven for 30-40 min, until the rissoles are golden brown and crisp.

STEWED GREENS:
3 DL BOILING WATER
3 DL MILK
3 MEDIUM SIZED CARROTS
3 LARGE HANDFUL OF FROZEN PEAS
3 LARGE HANDFUL OF FROZEN CORN
40 G BUTTER
2-3 TBSP. FLOUR
SALT AND PEPPER

Peel the carrots and cut them into fine cubes.

Put them in a saucepan along with peas, corn and water.

Cook for 3 min.

Pour vegetables and water into a bowl (the water will finish cooking the carrots while) and set aside it while making a roux.

Melt the butter in the same pan as the vegetables were cooked in.

Whisk the melted butter together with flour.

Add the water from the vegetables into the flour mixture a little at a time while whisking until it becomes a creamy, smooth sauce.

Add the milk and heat the sauce, stirring until thickened.

Season with salt and pepper.

Add the vegetables and stir everything together.

Serve the rissoles together with the stew and chopped parsley or thyme on top.

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