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Rissoles

A savory patty made from minced meat, mashed potatoes, parsley, and seasonings, coated in egg and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Rissoles

Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rissoles

Ingredients

Directions

Prepare the meat

  1. Mince the meat finely or pass it through a mincing machine.

  2. Mix the minced meat with the mashed potatoes and parsley in a bowl.

Make the panade

  1. In a small pan, combine the stock and butter, and bring to a boil.

  2. Quickly stir in the sifted flour and cook until smooth.

  3. Mix the panade with the meat mixture and add the beaten egg.

Shape and fry

  1. When cool, form the mixture into small balls the size of a large walnut, flouring your fingers to prevent sticking.

  2. Coat the balls in egg and breadcrumbs.

  3. Fry in hot fat for 3 to 4 minutes until golden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Anchovy + ketchuptop 2% of all pairs
    Smell alikestrong
    Cooked together479 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Anchovy + muttontop 11% of all pairs
    Smell alikemoderate
    Cooked together170 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Cold meat
Forms the main body of the rissoles and gives them their savoury flavour.
Mashed potatoes
Adds moisture and softness, keeping the filling tender rather than dry.
Flour
Thickens the stock and butter into a panade that binds the mixture together.
Beaten egg
Binds the meat and panade so the balls hold their shape while frying.
Stock
Moistens the panade, adding savoury flavour and keeping the filling juicy.

The step that matters

Cooling the mixture before shaping. If the mixture is still warm, the egg and starch stay soft and sticky, making the balls hard to form and likely to break apart. Letting it cool firms the binder so the rissoles hold their shape in the hot fat.

“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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