For extra flavor, consider adding a pinch of garlic powder or smoked paprika to the potato mixture. Ensure the potato balls are thoroughly chilled before frying to prevent them from falling apart in the hot oil. If you don't have soft bread crumbs, you can pulse regular bread in a food processor until finely crumbled. Serve hot with your favorite dipping sauce, such as aioli, sweet chili sauce, or a creamy cheese dip.
Cheese and Potato Rissoles
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 20 mins
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SERVING10 People
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VIEWS6
Experience the ultimate comfort food with these golden-fried Cheese and Potato Rissoles! Inspired by traditional Welsh cuisine, these savory bites feature a creamy, cheesy potato center encased in a crisp, golden crust. Perfect as a snack, side dish, or a delightful addition to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol204 mg
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Fiber3 g
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Protein15 g
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Saturated Fat12 g
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Sodium322 mg
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Sugar2 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; mash in the bottom of the pot until no lumps remain.
02
StepPlace the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter is melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
03
StepBeat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
04
StepBeat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
05
StepGently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat; lift up so excess egg drips back into the bowl. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
06
StepHeat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
07
StepCarefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; heating to 375 degrees F (190 degrees C) before continuing to fry.
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Rene Skiles
Jul 1, 2025The recipe was easy to follow, and the rissoles turned out perfectly golden and delicious.
Constantin Pollich
Jul 1, 2025My family loved these! I will definitely be making them again.
Cleve Wintheiserkohler
Jul 1, 2025I added a pinch of garlic powder to the potato mixture for extra flavor, and it was a hit!
Selena Goldner
Jul 1, 2025These rissoles are amazing! They remind me of my childhood in Wales.
Chelsie Walker
Jun 30, 2025I had trouble getting the breadcrumbs to stick. Maybe try chilling the balls a bit longer after shaping them?