Tried the Potatoes Rissole for Easter dinner...

T

tessie-in-cincy

Well-known member
Followed Olga's recipe and added a clove of pressed Garlic and a Tablespoon of Onion Powder to kick up the flavor (my cheese was lacking). The Swiss I used was pre-shredded and didn't have much flavor so I wouldn't use that kind again.

A shortcut I used was Panko instead of fresh breadcrumbs and it worked well enough.

The consistency was great. Everyone loved the crispy outsides and gooey soft insides.

I'd make it again tweaking the cheese and maybe adding some chopped chives inside for color or caramelizing some chopped shallot to add.

The 4" logs were a little floppy - or I'm not that talented so I'd do 3" next time.

Thanks Olga. -T

http://www.finerkitchens.com/swap/forum1/71977_Recipe_Cheese_and_Potatoes_Rissole

 
Oh wow!! These sound so much like the Cazillis that my Nonnie made

The only difference really is the cheese. She used provalone. I haven't had them in years. They are something I MUST put on my To Make list.
Thank you Tessie for the reminder!
marg

 
Tessie & Marg ~ This recipe is a gold mine I love it made it several times Olga is great for posting

I had hunted for that recipe (at the time I didn't know it's name) ~ I had thought my mother had invented this recipe and when she passed away 17yrs ago I thought this recipe went with her SO when Olga posted this awhile back I just about did cart wheels.

And it is as good as I remember

 
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