Name: Italian Potato Rissoles
Yield: Serves 4
Ingredients: 8 basil leaves; 50 g (2 oz) unsalted butter; 1 egg yolk; 125 g (4½ oz) hot mashed potato (made without any butter, milk or cream); Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon double cream; 2 plum tomatoes, skinned and cut into 4 slices each; 50 g (2 oz) Parmesan cheese, freshly grated; 1 garlic clove, crushed; 1 tablespoon olive oil; 125 g (4½ oz) plain flour; 1 buffalo mozzarella cheese, cut into 8 slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

If you asked me what I consider a great marriage of food, tomatoes, mozzarella and basil would surely come to mind I use it here for topping these delicate potato rissoles. A dish everyone will appreciate.

Ingredients

125 g (4½ oz) hot mashed potato (made without any butter, milk or cream)
50

Method

Place the hot mashed potato in a bowl and beat in half the butter, the egg yolk and some seasoning. Slowly mix in the flour and Parmesan cheese, then the cream, to form a fairly stiff dough. Shape into 8 small, round rissoles.

Heat the oil and the remaining butter in a large frying pan, add the potato rissoles and cook for 4-5 minutes on each side, until golden brown. Transfer to a baki

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