What you need
Poultry rissoles
| Quantities | Ingredients |
|---|---|
| 600 g | WECH chicken or turkey mince |
| 1 | Egg |
| 50 g | Dried bread cubes |
| 15 g | Onion, cut into small cubes |
| 50 g | Butter |
| 1 | Garlic clove |
| 15 g | Salt |
| 1/2 tsp. | White pepper |
| 1 level tsp. | Marjoram |
| Freshly chopped parsley (or frozen) |
Mashed potatoes
| Quantities | Ingredients |
|---|---|
| 1 kg | Floury potatoes, peeled |
| 400 ml | Milk |
| 80 g | Butter |
| 30 g | Salt |
| A little grated white pepper | |
| Freshly grated nutmeg |
How to prepare
Preparation of the rissoles
Heat the butter in a pan over a moderate heat, level 6-7 from 9, sauté the onions until clear then allow to cool (but still fluid). Allow the egg to bubble with the water and add the seasonings, then grate the marjoram (allows the aroma to develop), then whisk thoroughly. Put the chicken or turkey mince into a suitable bowl, add the bread cubes then pour the egg/water/seasoning mixture over it.
Mix everything thoroughly with both hands briefly, but forcefully and allow to rest for around 10 minutes. It is also possible to soften the bread cubes with water beforehand, then it is not possible to see the typical structure in the minced meat. Make 8 equally-sized rissoles of around 10 g each. Add butter or oil to the pan and put it at level 7-8. Cook the rissoles for approx. 2-3 minutes on each side. Turn the heat down to level 3-4, cover with a lid and leave for around 5 minutes. Alternatively, take the rissoles out and add 125 ml of stock or water (if available) to the pan. Season it with salt, pepper and a little soup powder. Bring to the boil briefly, then put the rissoles back in the pan and cook for around 3-5 minutes at a medium heat (level 3-4).
Preparing the mashed potatoes
Put the peeled and coarsely cubed potatoes into a pan before adding milk, salt and bringing them to the boil. Turn it down to a medium level (4-5 from 9) and allow it to simmer gently for 15 to 20 minutes depending on how the potatoes are cut. Keep stirring so that nothing gets stuck to the bottom of the pan. When a fork can be readily inserted into the potatoes, then they’re done. Mash these with a potato masher until they are extremely fine or put them through a potato ricer. Add the butter and then season with salt, pepper and nutmeg if required. Stir everything until smooth with a whisk.
Now we’ve finished and it’s time to serve.
