Cheese and Potato Rissoles


When we lived in South Wales, we used to have these rissoles with our chips from the local fish and chip shop. Since they are unheard of in Canada, I thought I would share this rissole recipe so others could experience great Welsh comfort food.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 20 mins
10 rissoles


  • 2 pounds potatoes, peeled

  • ¼ cup butter

  • 6 egg yolks

  • salt to taste

  • 1 pinch ground white pepper, or to taste

  • 10 ½ ounces shredded Cheddar cheese

  • ½ large onion, diced

  • 2 eggs

  • ¼ cup water

  • 1 cup sifted all-purpose flour, or as needed

  • 1 cup soft bread crumbs, or as needed.

  • 1 quart vegetable oil for frying


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and mash in the bottom of the pot until no lumps remain.

  2. Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter has melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl and refrigerate until cooled completely, at least 30 minutes.

  3. Beat egg yolks into cooled potatoes; season with salt and white pepper. Stir Cheddar cheese and diced onion into potatoes. Shape potato mixture into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled thoroughly, at least 1 hour.

  4. Beat eggs and water together in a bowl. Spread flour and bread crumbs into 2 separate wide bowls.

  5. Gently roll potato balls in flour to coat and shake to remove excess flour. Dip each into beaten egg, turning to coat. Press each egg-coated ball into bread crumbs, again turning to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded balls onto a plate while breading remaining potato balls; do not stack.

  6. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

  7. Deep-fry potato balls in batches in hot oil until golden brown, about 5 minutes. Add more oil and return to 375 degrees F (190 degrees C) between batches. Drain fried balls on a plate lined with paper towels.

Cook's Note:

The recipe may be prepared and refrigerated for up to 24 hours before frying.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

446 Calories
28g Fat
35g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 446
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 59%
Cholesterol 204mg 68%
Sodium 322mg 14%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 15g
Vitamin C 19mg 93%
Calcium 269mg 21%
Iron 3mg 14%
Potassium 483mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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