Name: Corn Rissoles
Ingredients: cooked corn; white sauce, cheese sauce, or tomato sauce; egg; breadcrumbs; oil for frying; fried parsley for garnish

Why it works: Corn and parsley work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 943 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Corn Rissoles

Ingredients

Directions

Beat the cooked corn with your choice of white, cheese, or tomato sauce until well combined.
Allow the mixture to cool completely.
Form the cooled mixture into small rissoles.
Dip each rissole in egg, then coat with breadcrumbs.
Heat oil in a pan and fry the rissoles until golden brown.
Serve hot, garnished with fried parsley.

Recipe from a historical cookbook (Internet Archive).

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.

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.

Corn + parsleytop 12% of all pairs

Smell alikemoderate

Cooked together943 recipes

Shared aroma: 2,4-decadienal (seaweed).
Egg + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together18,765 recipes

Shared aroma: 2,4-decadienal (seaweed).
Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Corn + saucetop 26% of all pairs

Smell alikelow

Cooked together1,019 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Corn + eggtop 26% of all pairs

Smell alikemoderate

Cooked together7,484 recipes

Shared aroma: (e)-2-octenal (fatty, green).