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Cheese And Spinach Rissoles

21st.Century.Chef's picture
  Frozen chopped spinach 225 Gram
  Butter 25 Gram
  Fresh breadcrumbs 75 Gram
  Cheddar cheese 2 Ounce, grated
  Grated nutmeg 1 Teaspoon
  Dry egg powder 45 Milliliter
  Water 60 Milliliter
  Dried breadcrumbs 50 Gram
  Frying oil 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste
  Pepper To Taste

1. Place the spinach in a saucepan and heat gently until thawed, stirring occasionally. Bring to the boil, reduce the heat and cook gently for about 4 minutes until fairly dry. Place in a sieve and press out all the moisture.
2. Turn the spinach into a bowl and add the butter, breadcrumbs and cheese. Add a pinch of nutmeg and season well with salt and pepper.
3. Blend the dried egg and water to a smooth cream. Add half to the spinach mixture and mix well. Chill for 1 hour.
4. Turn the spinach mixture on to a floured surface and shape into 6 rissoles. Dip each rissole into the reserved egg and then in dried breadcrumbs.
5. Heat about 5 mm/1/4 in of oil in a large frying pan and fry the rissoles until golden brown on all sides. Serve hot with mashed potato.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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