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Cheese Rissoles

Cheese rissoles are fried balls of flour, butter, cheese, eggs, and milk, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Rissoles

Ingredients

Directions

Make the dough

  1. Combine flour, salt, and pepper in a bowl.

  2. Rub the butter into the flour mixture until well combined.

  3. Add the grated cheese.

  4. Beat the eggs and mix in the milk.

  5. Pour the wet mixture into the dry ingredients.

  6. Stir until a smooth paste forms, not too stiff.

Shape and coat

  1. Form the mixture into balls.

  2. Brush the balls with beaten egg.

  3. Coat the balls with bread crumbs.

Fry and serve

  1. Fry the balls in boiling fat until nicely browned.

  2. Remove the balls from the fat.

  3. Drain the balls on kitchen paper.

  4. Arrange the balls on a hot dish.

  5. Sprinkle a little grated cheese over the balls.

  6. Serve hot.

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.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Flour
Forms the structure of the paste that holds the rissoles together.
Butter
Rubbed into the flour to add richness and a tender texture.
Eggs
Bind the mixture and provide a glossy coating for browning.
Grated cheese
Adds savory flavor and fat, and browns during frying.

The step that matters

Stir until a smooth paste forms, not too stiff.. If the paste is too stiff, the rissoles can crack and dry out when fried. A smooth, soft mixture holds its shape and cooks 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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