Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, rissoles with apple and cheese. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rissoles with apple and cheese is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Rissoles with apple and cheese is something which I have loved my entire life. They are nice and they look fantastic.
Rissoles made with leftover roast duck, with apple and cheese. Rissoles are croquettes made with minced cooked meat, coated in breadcrumbs and fried or baked. Beef, pork, chicken or lamb, any roasted meat can be used in rissoles and spiced and seasoned as you wish.
To get started with this recipe, we have to first prepare a few ingredients. You can have rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rissoles with apple and cheese:
- Prepare 300 g leftover cooked meat: duck, pork, beef, chicken or lamb
- Prepare 1/2 red onion
- Prepare 1 large clove of garlic
- Get 1/2 bread roll or 2 slices of stale bread
- Make ready 1/2 apple, peeled and coarsely grated
- Prepare a few sprigs of thyme, leaves stripped
- Get 1/2 small bunch of parsley, finely chopped
- Take 1 egg
- Get 20 g grated Parmesan
- Take 30 g grated Emmental or Gruyere
- Make ready salt and black pepper
- Prepare 1 tsp black onion (nigella) seeds
- Get a few tbsp. Panko breadcrumbs
- Get oil, for frying
It is filled with savory ingredients, most often minced meat or fish, and is served as an entrée, main course. Proponents of apple pies with cheese defend their choice by pointing to the contrast between "the sweetness of the pie" and "the sharpness Though fans of apple pie with cheese exist everywhere, they seem to be concentrated in the American Midwest, New England, and parts of Canada and Britain. Matar rissoles flavoured uniquely with mustard sauce and stuffed with mozzarella cheese serve as a novel appetiser. Tasty rissoles served with barley porridge and salad.
Instructions to make Rissoles with apple and cheese:
- Briefly soak the bread in water and squeeze out excess liquid.
- Mince the meat with the onion, garlic and the bread or whiz it in a food processor.
- Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating.
- 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.
- 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.
- Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour.
- 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.
- Drain on paper towels and serve with green salad.
Group of rissoles on a white square plate. Four nicely browned homemade pastries apple and pear rissoles. Fresh apples plus hard cider give this easy mac and cheese a double dose of fall flavors. For Apple Filling, place apples, cinnamon and water in a medium sized saucepan over medium-low heat. Vegeful beef rissoles with sweet potato mash.
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