SC - RISSOLES ON A FISH DAY....again

[Seton1355 at aol.com]

A while back the St Martha's Cooking Guild of Abhainn Ciach Ghlass made 
*Rissoles on a Fish Day*.  They came out pretty good and the recipe is below. 
 I froze the left-over unfryed mixture and haven't been able to fry up the 
left over mixture until today.  I wanted to see it the mixture could be 
frozen for later use.

Well...Uh, in a word... NO.  The mixture didn't hold together.  But I am 
wondering if, next time I chop up the original mixture really small it might 
work better.  Today I just had large chunks of defrosted hard boiled egg, 
batata and fake cheese......

I was willing to fry up the mixture as a mass instead of the patties that 
wouldn't hold together but as it cooked, it really began to stink.  I threw 
it out.......Sigh....  Oh well.  Live & learn.

As soon as the heat breaks we can get back to cooking!

In service,
Phillipa Seton

RISSOLES ON A FISH DAY

Cook chestnuts on a low fire and peel them and have hard cooked eggs and 
peeled cheese and chop it all up small.  Then pour on egg yolks and mix in 
powdered herbs and a very little free running salt.  And make your rissoles.  
Then fry in  lots of oil and add sugar.

NOTE:  In Lent, instead of eggs  & cheese put in cooked whiting & sciaena, 
chopped very small or the flesh of pike and eel and chopped figs and dates.

Item:  On ordinary days they can be made of figs, grapes, chopped apples,  
and shelled nuts to mimic pignon nuts and powdered spices.  And the dough 
should be very well saffroned. Then fry them in oil

2 lbs chestnuts*1
3 hard boiled eggs
2 lbs peeled cheese - ie:gouda*2
3 egg yolks*
a large pinch of powdered herbs*3
a pinch of salt
enough oil to fry in
enough sugar to dust the end product

Cook chestnuts over low flame until soft (about 20 minutes) then peel.
Peel the cheese and peel the hard boiled eggs and chop them small.
Combine the cheese, chestnuts and eggs in  a bowl large enough to mix in.
Add the raw egg yolks and the powdered herbs and the salt and mix well.
Make patties out of the mixture and fry in oil until golden.*4
Serve hot but before eating, dust with sugar,

*1 - Having no chestnuts I used "batata" a potato like root vegetable from 
Mexico, They can be gotten from many supermarkets.  It has a lighter, less 
starchy taste than  potato and is a good starch substitute for chestnuts.
*2 -  For those of us that cannot eat dairy..... I used a cheese-like product 
called "Rice Slice" gotten from my health food store.  This stuff is very 
like processed American cheese slices.  It does not melt as smoothly as real 
cheese, but, hye, when you are stuck for an ingredient.......
*3 - The powdered herbs I used were: thyme, basil, tarragon
*4 - This dish is ment to be pan fried, which I did with good results, BUT, 
for me personally, frying gives me a heck of a stomach ache...so in future I 
will lightly oil a cookie sheet and place it in a hot oven (400o) When the 
cookie sheet gets hot, I will place the rissoles on the sheet, spray with 
cooking spray and bake for about 12 - 15 minutes.
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