Egg and cheese rissoles

Egg and cheese rissoles


  • Milk 250 ml (8 fl oz / 1 cup)
  • Salt 1/2 tsp
  • Ground black
  • pepper 1/4 tsp
  • Dried dill 1/4 tsp
  • Butter 30 g (1 oz) Plain (all-purpose)
  • flour 2 Tbsp
  • Grated Cheddar
  • cheese 115 g (4 oz)
  • Chopped fresh
  • parsley 1 Tbsp
  • Hard-boiled eggs 5, shelled and chopped Dried white
  • breadcrumbs 30 g (1 oz)
  • Cooking oil 2 Tbsp

 These delicious savoury rissoles make a light meal. They can be accompanied by a green salad.

Serves 2–3


  1. In a saucepan, heat milk, salt, pepper and dill over low heat for 5 minutes. Remove pan from heat and set aside to cool to lukewarm.
  2. In another saucepan, melt butter over moderate heat. Remove pan from heat and, with a wooden spoon, stir in flour to make a smooth paste.
  3. Gradually add warm milk, stirring constantly. Return pan to moderate heat and add cheese and parsley. Cook, stirring constantly, until sauce becomes very thick and smooth.
  4. Remove pan from heat and fold in eggs. Allow mixture to cool to room temperature, then refrigerate for 30 minutes.
  5. Shape mixture into small patties and flatten them slightly. Dip each patty into breadcrumbs so that it is well coated all over.
  6. In a large pan, heat oil over moderate heat. Add rissoles and fry them for 4 minutes on each side, or until they are golden brown. Drain on absorbent paper and serve hot.

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