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Butter Beans Rissoles

A baked patty of butter beans, mashed potatoes, onion, herbs, and breadcrumbs, served with vegetables.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Butter Beans Rissoles

Ingredients

Directions

Prepare

  1. Soak the butter beans in butter overnight.

  2. Fry the chopped onion in the butter.

  3. Boil the butter beans in enough water to absorb until quite tender.

  4. Pass the cooked beans through a nut-mill or mash them.

Shape

  1. Mix the mashed beans with the fried onion, mashed potatoes, herbs, and seasoning.

  2. Form the mixture into small rissoles.

  3. Roll the rissoles in breadcrumbs.

Bake and serve

  1. Place the rissoles on a buttered tin.

  2. Place a few bits of butter on top of the rissoles.

  3. Bake in the oven until a nice brown.

  4. Serve with vegetables.

Nutrition, whole recipe (rough)

205Calories
6 gProtein
0 gFat
47 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Onion1 medium (110g)44

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter beans (in the method)
Provide the bulk of the mixture; when cooked until tender and mashed, their starch helps hold the rissoles together.
Cold mashed potatoes
Add starch that helps bind the mashed beans so the rissoles keep their shape.
Onion
Frying softens it and adds sweetness and savoury aroma to the mixture.
Breadcrumbs (in the method)
Form a coating that browns in the oven, giving the outside a crisp texture.
Butter (in the method)
Adds richness and flavour, and helps the surface brown during baking.

The step that matters

Boil the beans until tender with the water absorbed. Beans must be fully cooked and soft so they mash smoothly. Any leftover water or undercooked starch makes the mixture loose, so the rissoles may not hold their shape or brown evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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