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Potato rissoles with hazelnuts and thyme

Potato rissoles with hazelnut and thyme

Total time: 50 minutes

Serving size: 21 rissoles




  • 8 spoons olive oil (6 spoons  for first lot of frying and 2 spoons for second lot)
  • 500 gram potatoes
  • 1/2 cup hazelnuts
  • 1/2 cup oats
  • 2 spoons flour
  • 1/2 brown onion
  • 1 egg
  • 2 teaspoons salt
  • 2 teaspoons thyme




1. Put water in saucepan and get ready to boil.

2. Clean up potatoes and cut them into small pieces. Boil them for about 15 min till soft, then drain and cool  down for few minutes.

3. While potatoes are boiling, cut onion and hazelnuts into small pieces.

4. Mash potatoes, add salt, thyme and egg and mix well. Then add flour, oats, onions and chopped hazelnuts and mix well.

5. Use 2 spoons to form rissoles and fry them on the frying pan. You will get two lots to be fried, and each lot takes about 15 min. Or you can use two frying pans.


Cooking potatoes
Cut potatoes into small pieces and cook for about 15 minutes till soft
Draining and cooling potatoes
Drain and cool down potatoes for a couple of minutes
Mashing potatoes
Mash potatoes
Adding salt thyme and egg
Add salt thyme and egg and mix well



Adding hazelnuts, onions, oats and flour
Add hazelnuts, onions, oats and flour and mix well


Ready to form rissoles
Ready to form rissoles using 2 spoons
Frying rissoles
Fry each lot for about 15 minutes. Or use 2 frying pans to make it faster.
21 rissoles
21 rissoles
A cut rissole
Rissoles are crispy with a soft center with crunchy hazelnuts

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