Skip to main content
Main

Butter Beans Rissoles

A savory patty made from butter beans, mashed potatoes, onions, herbs, and breadcrumbs, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Soak the butter beans in butter overnight.

  2. Fry the chopped onions in the butter until soft.

  3. Boil the soaked beans in enough water until tender.

  4. Mash the beans or pass them through a nut mill.

  5. Mix the mashed beans with fried onions, mashed potatoes, herbs, and seasoning.

Shape and bake

  1. Form the mixture into small rissoles and roll them in breadcrumbs.

  2. Place the rissoles on a buttered baking tray and dot with a few bits of butter.

  3. Bake in a 400°F (200°C) oven until golden brown.

  4. Serve with vegetables.

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

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

  2. Beans + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together655 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

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

  4. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Butter beans
Provide the main bulk and soft, creamy body of the rissoles once mashed.
Mashed potatoes
Add starch that helps the mashed mixture hold together when shaped.
Onions
Add sweetness and savoury aroma as they soften in butter.
Butter
Adds richness and fat, and helps the outside brown in the oven.
Breadcrumbs
Form a crisp, golden coating on the outside of each rissole.

The step that matters

Boil the beans until fully tender. Beans must be cooked until completely soft before mashing. Undercooked beans stay firm and grainy, so the rissoles will not bind smoothly or taste creamy.

Swap the beans

How well each one fits the dish's main ingredients (butter, potato, onion):

  1. Sesamefits about as well
  2. Beansthe original
  3. Peanutfits about as well
  4. Chickpeafits less well

Fit is the average pairing score against butter, potato, onion. 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.

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes