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 vegetarian. 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
1 KG POTATOES
1 EGG YOLK
1 LARGE TBSP. FRAICHE 5%
25 G BUTTER
10 DROPS OF TABASCO
1 TBSP. CHOPPED PARSLEY
SALT AND PEPPER
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, tabasco 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 cook in one piece.
Dip the rissoles first into the egg, then the breadcrumbs seasoned with salt and pepper.
Fry them in a little butter and oil until golden brown and crisp on each side.
3 DL BOILING WATER
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. Season with salt and pepper.
Add the vegetables and stir everything together.
Serve the rissoles together with the stew and chopped parsley or wild garlic on top.