Cheese rissoles

Simon Rimmer combines the textures of crisp fried potatoes with melting smoked cheese and a minty pea purée for a thrifty dinner party starter
By Simon Rimmer
Cheese rissoles
  • Rating:
  • Serves: 6-8
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the rissoles

  • 3 large Maris Piper potatoes, peeled, cooked and mashed
  • 1 raw Maris Piper potato, squeezed dry and grated
  • 1 onion, sliced and fried until soft
  • 2 cloves garlic, crushed
  • 500 g Mrs Kirkham's smoked Lancashire cheese, grated

For the batter

  • flour, for rolling
  • 2 eggs, beaten
  • polenta, for rolling

For the pur'e

  • 4 shallots, chopped
  • 1 splashes white wine
  • 300 g frozen peas
  • 1 tbsp crème fraîche
  • 1 tbsp chopped mint


1. For the rissoles: in a large bowl combine all the rissole ingredients and mould into cakes with your hands.

2. For the batter: dip the moulded cakes into the flour, then the egg and then the polenta and shallow fry in small batches for 3 minutes on each side. Drain on kitchen paper

3. For the purée: fry the shallots until soft, then add the wine, and reduce right down.

4. Leave to cool a little, then liquidise with the peas (pulse so they still have a little shape) and crème fraîche and mint.

5. Serve the rissoles with a spoonful of pea purée alongside.

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