Hazelnut And Tomato Rissoles Recipe
The hazelnut and tomato rissoles are filling and flavorful mashed potato cakes made with cooked vegetables and eggs in it. flavored with lemon zest, thyme basil and parsley, the hazelnut and tomato rissoles has nuts in it and can be served as a side to meals.
Ingredients
1 tablespoon olive oil
1 medium sized onion, finely chopped
1 garlic clove crushed
1 lb. tomatoes, skinned
2 teaspoons tomato puree
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
a little grated lemon zest
8 oz. mashed potato
6 oz. hazelnuts, finely chopped
1 tablespoon chopped parsley
Salt
Freshly ground black pepper
1 egg, beaten
Stale white breadcrumbs
Directions
Heat the oil in a medium sized saucepan and gently fry the onion and garlic until the onion is soft and golden.
Chop the tomatoes and add them to the pan, together with the tomato puree, herbs and lemon zest.
Cook until the mixture is reduced to a thick, jam like consistency.
Combine the tomato mixture with the mashed potato.
Stir in the chopped nuts and parsley.
Mix to a fairly stiff but workable consistency.
Season with salt and pepper.
Shape the mixture into flat round cakes. (If the mixture is too soft, chill it for 1 hour in the refrigerator first.)
Dip the rissoles in beaten egg, and roll them evenly in breadcrumbs.
Heat a pan of deep oil to 375 °F (190°C).
Deep fry the rissoles for 1-2 minutes or until golden brown.
Drain on kitchen paper and serve at once.
Chop the tomatoes and add them to the pan, together with the tomato puree, herbs and lemon zest.
Cook until the mixture is reduced to a thick, jam like consistency.
Combine the tomato mixture with the mashed potato.
Stir in the chopped nuts and parsley.
Mix to a fairly stiff but workable consistency.
Season with salt and pepper.
Shape the mixture into flat round cakes. (If the mixture is too soft, chill it for 1 hour in the refrigerator first.)
Dip the rissoles in beaten egg, and roll them evenly in breadcrumbs.
Heat a pan of deep oil to 375 °F (190°C).
Deep fry the rissoles for 1-2 minutes or until golden brown.
Drain on kitchen paper and serve at once.
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