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Haricot Rissoles

Haricot rissoles are bean patties made with mashed haricots, onion, herbs, and flour, then fried and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Haricot Rissoles

Ingredients

Directions

Prepare

  1. Cook the haricots as in the preceding recipe.

  2. Mash the cooked haricots well with a fork.

  3. Add the grated onion and parsley or herbs, if using.

Shape and fry

  1. Form the mixture into firm, round, flat rissoles.

  2. Roll the rissoles in white flour.

  3. Fry in deep oil or fat until golden brown.

Serve

  1. Serve with tomato sauce, brown gravy, or parsley sauce.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Haricots
Cooked and mashed, they form the bulk and body of the rissoles.
Butter
Adds richness and fat to the mixture for flavour and a softer texture.
Onion
Grated onion adds moisture and savoury aroma to the mixture.
White flour
Coats the rissoles so they brown and form a crisp outer crust when fried.

The step that matters

Frying until golden brown. Frying in hot deep oil or fat browns the flour coating and sets a crisp surface. Too cool a pan lets the rissoles soak up oil and fall apart, while too hot a pan can scorch the outside before the centre is heated through.

Swap the onion

How well each one fits the dish's main ingredients (butter, lemon, parsley, flour):

  1. Shallotfits better
  2. Arrowrootfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against butter, lemon, parsley, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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