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Le Chaudron recipe
Rissoles de pommes de terre aux herbes
Crispy herbed potato croquettes
⏱ 30 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)floury potatoesBintje (or russet)
150 g (5 oz)all-purpose flour
2whole eggs
200 g (7 oz)breadcrumbs
100 g (3½ oz)grated Gruyère
1yellow onion
3 clovesgarlic
1large bunch of flat-leaf parsley
1large bunch of chives
1bunch of fresh chervil
60 g (2 oz)unsalted butter
500 ml (2 cups)sunflower oilfor frying
1 pinchnutmeg
1 tspfine salt
1 tspfreshly ground pepper
- 1 kg (2.2 lb) floury potatoes Bintje (or russet)
- 150 g (5 oz) all-purpose flour
- 2 whole eggs
- 200 g (7 oz) breadcrumbs
- 100 g (3½ oz) grated Gruyère
- 1 yellow onion
- 3 cloves garlic
- 1 large bunch of flat-leaf parsley
- 1 large bunch of chives
- 1 bunch of fresh chervil
- 60 g (2 oz) unsalted butter
- 500 ml (2 cups) sunflower oil for frying
- 1 pinch nutmeg
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 1 kg (2.2 lb) of floury potatoes (russets are ideal) and cut into large even chunks. Start in cold salted water and cook for 20 minutes until completely tender.
- Drain well and return to the empty pan over low heat for 2 minutes to dry out — so the mash holds its shape.
- Mash the hot potatoes into the large bowl with a masher (never a blender — it turns them gluey). Beat in 60 g (2 oz) of unsalted butter.
- Very finely dice the yellow onion. Remove the germ from the 3 garlic cloves and chop them. Very finely chop the parsley, chives and chervil.
- Mix the herbs, onion, garlic, grated Gruyère, 1 egg, salt, pepper and pinch of nutmeg into the mash. Chill for 30 minutes to firm up.
- Set up 3 shallow bowls for breading: 1 with flour, 1 with the other egg, beaten, 1 with the breadcrumbs mixed with 30 g (1 oz) of melted butter.
- Shape by hand: roll 1 heaping tablespoon of mash into a ball or log. Coat in flour, then egg, then breadcrumbs, pressing so they stick. Chill for 15 minutes.
- Heat the 500 ml (2 cups) of sunflower oil in the large deep sauté pan to exactly 170 °C (340 °F). Fry in batches of 6 for 4 minutes, turning halfway. Drain on paper towels and serve right away.
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