Truffle Mushroom & Potato Rissoles

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Truffle Mushroom & Potato Rissoles: A Gourmet Delight

Indulge in the exquisite flavors of our Truffle Mushroom & Potato Rissoles, a sophisticated snack that elevates comfort food to a gourmet experience. These aren’t your average potato cakes; they’re a symphony of earthy truffle, savory mushrooms, and creamy potatoes, all encased in a crisp, golden-brown breadcrumb coating.

Each rissole begins with a base of fluffy, perfectly cooked potatoes, mashed to a smooth and velvety texture. We then fold in a medley of finely diced mushrooms, carefully sautéed to release their rich, umami essence. A hint of luxurious truffle oil adds a layer of unparalleled depth and complexity, transforming a simple potato into something truly extraordinary.

What sets our Truffle Mushroom & Potato Rissoles apart is the quality of ingredients and attention to detail. We use only the freshest, highest-quality potatoes and mushrooms, ensuring a burst of flavor in every bite. The truffle oil is carefully selected to provide a subtle yet distinct aroma and taste, perfectly complementing the other ingredients without overpowering them.

The rissoles are then delicately shaped, coated in a light and crispy breadcrumb, and gently fried to a beautiful golden brown. The result is a delightful contrast of textures – a crunchy exterior that gives way to a soft, creamy, and flavorful interior. These are perfect as an elegant appetizer, a sophisticated side dish, or even a satisfying vegetarian main course. Serve them with a dollop of truffle aioli or a sprinkle of fresh herbs for an extra touch of indulgence. Looking for a gourmet snack that will impress? Look no further than our Truffle Mushroom & Potato Rissoles. They’re a taste of luxury in every bite.

Ingredients For Filling

2 tbsp butter1 cup onions (diced)5 cloves garlic (minced)2 cups mushroom (diced)2 cups potatoes (diced)2 tbsp flour3 cups milk1 tsp salt1/2 tsp ground black pepper2 tbsp truffle oil

Steps

Melt butter in a pan on medium low heat, add onions & garlic, fry for 2 mins.Add potato & mushroom, cook for 10 mins.Add flour, cook for 2 mins.Add milk, stir to prevent lumps, add salt & pepper, cook for 2 mins.Remove from heat, add truffle oil, stir & set aside to cool.

Skin

2 cups AP flour2 cups water1 large egg1 tbsp butter (melted)1 tsp salt1 tbsp condensed milk

Sealant

1 tbsp AP flour2 tbsp water

Steps

Combine ingredients in a blender, process until smooth & set aside for 10 mins.Heat a small non stick pan on medium low, laddle 1/4 cup of batter into pan & immediately swirl around to cover the entire surface.Cook for 1 min, when edges start to crispen, gently flip & cook for 10 secs.Transfer onto a plate & continue to cook remaining batter.Lay one skin on a flat surface, spoon 1 tbsp of filling in the middle, fold bottom part up, two sides in, smear sealant on remaining skin & fold over to seal.Transfer onto a lined baking tray & freeze for 1 hr.

Coating

2 tbsp AP flour1 tbsp cornstarch1/3 cup water3 cups breadcrumbs

Steps

Combine flour, cornstarch & water in a bowl, mix well.Put breadcrumbs in another bowl.Coat risoles in flour paste then breadcrumbs & fry till golden brown.