40 mins

Norfolk Potato Rissoles
Ingredients for Norfolk Potato Rissoles



Currently displaying quantities in US Imperial Measurements
How to Cook Norfolk Potato Rissoles
- Peel the potatoes and cut into pieces of roughly equal size (A medium-sized potato is usually cut into about 6 pieces). Rinse the potatoes to remove any surface starch. Now place them in a large pan with sufficient salted water to cover the potatoes. Bring the water to the boil then turn down the heat and cover the pan so that it continues to boil gently.
- Cooking time can vary depending upon the type of potato and the texture. Generally, however, somewhere between 15 - 20 minutes is sufficient. When you think that the potatoes are close to being cooked, pierce one or two of them with a fork. If the fork penetrates easily with little resistance, the potatoes are cooked. Remove the pan from the heat and drain off the water. Add 2oz (55g) of the butter and, using a potato masher, begin to break up and mash the potatoes. Add milk (or cream if you want to be decadent) until the texture is soft and light.
- Allow the potatoes to cool a little, meanwhile chop the bacon into small pieces and fry for a few minutes until it is crisp. Mix the bacon in a large bowl with the remaining 2oz (55g) of butter, the self-raising flour (self-rising flour) and the potatoes until a soft dough is formed (you can add a small quantity of milk if you wish, to create a pliable dough). Shape this dough by hand to for 'cakes' about 3" (7.5cm) across and 1" (2.5cm) deep.
- Using the pan in which you fried the bacon, fry these 'rissoles' over a medium heat for about 5-6 minutes on each side until they are lightly browned. Serve hot (with a fried egg perched on top!) accompanied by Grilled Sausages or Grilled Gammon Steak

Norfolk Potato Rissoles is an ideal recipe to use up any left-over mashed potatoes. Just mix with the cooked bacon, butter and flour to form the rissoles.
What To Eat Tonight

Delicious hand-picked meals that were made for sharing. Your family is special so they deserve something special, don't they!

Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!

Pasta, Rice and Noodles don't have to be plain and ordinary. In fact there are many complex dishes using these versatile ingredients.
Other Vegetables Recipes

This recipe for Rich Apple Chutney has a tangy, but sweet flavour that is perfect with cheeses such as Cheddar, Cheshire or white Stilton.

This is particularly good to serve with a barbeque of spare ribs or spicy chicken. It's quick and easy but will lift your potatos to extraordinary

Roast Parsnips with Cheese and Bacon is the least boring way I know to cook parsnips! I'm not saying parsnips are boring, mid you.