Ok, ignoring all those comments- this will take me some time & advance apologies for typos etc!
Ingredients- serves 4, or 3 with left-overs which when cold equally yummy! BTW non metric-
4oz feta, grated. (need to drain this well or mixture very wet), 4oz grated gruyere & 4oz grated cheddar. You can actually vary the cheeses, but I always do include the feta for some reason, as long as 12oz in total for 4 people, (today's was feta, sage derby, cheddar)
3 tblspoons chopped mixed herbs- fresh when in season- or a good pinch of dried like today,
2oz plain flour, white or wholemeal, plus 2 (1 fine) good pinches of cayenne pepper, & later more 'seasoned' flour for 'dusting' the rissoles. I tend to use white flour in the mixture & wholemeal for the dusting, but dont think it'd matter if you tried other versions.
2 large eggs, or medium/small if that's what you've got.
2 tblespoons milk- semi, skimmed or full,
salt & pepper.
Method- Flour, seasoning, cayenne into large bowl & then whisk in the 2 eggs & then the milk until a smoothish batter. Stir in the grated cheeses & herbs.
Cover the bowl & leave in a cool place for at least 1hr- I make the mixture first thing in a morning & cook them in the evening.
Now this is where it gets messy & sticky! so ignore the door, phone etc.....
Have a plate covered with greaseproof paper or baking parchment ready & a small plate/shallow pudding bowl containing the seasoned flour also ready.
Take a tablespoonful of the mixture at a time, roll to shape- you can flour your hands first to make it easier, but you'll still get sticky- & dip rissole into the seasoned flour, then put on t'other plate. Mixture is suppose to make about 12, but it does vary.
Fry them in oil of choice, not using too much oil, for as long as it takes to brown them on both sides. They are often quite sticky to flip over, especially if the original mixture was a wee bit wet.
Serve hot with vegs & cold cranberry sauce, like today, or baked potatoes & salad in the summer. They are very good cold eaten 'neat' too! Pickle or chutney optional!
There you are- my take on a recipe for what we call cheese rissoles. J.
