Potato Rissole Recipe

Prepare the Potatoes

Peel and dice the potatoes into small cubes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.

Sauté the Aromatics

While the potatoes are cooking, finely chop the onion and garlic. In a skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.

Combine Ingredients

In a large mixing bowl, combine the mashed potatoes, sautéed onion and garlic, breadcrumbs, egg, chopped parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Shape the Rissoles

Using your hands, take a portion of the mixture and shape it into small patties or rissoles, about 2 inches in diameter.

Fry the Rissoles

In a large skillet, heat the remaining 3 tablespoons of oil over medium heat. Add the shaped rissoles in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown.

Drain and Serve

Once cooked, remove the rissoles from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce or salad.