Who doesn’t like rissoles? Meat, vegetable or fish – there are dozens of ways to make them and they are always sure to please everyone. These rissoles with their Mediterranean flavour have all the freshness of summer, and paired with a glass of Corvo Bianco will whisk you away to a wonderful Greek island!
- 300 gr peas
- 2 Spoons of plain flour
- 100 Feta
- 1 Teaspoon seasme seeds
- 1 Egg
- Peanut oil
- Cumin powder
For the sauce:
- Sun dried tomatoes in oil
- Taggiasca olives
- Spreadable cheese
Step 1 – To make these fragrant rissoles, first puree the previously cooked peas with the fine-gauge disc of a vegetable mill. Then mix the puree with an egg, the crumbled feta, two spoons of flour, a pinch of salt (not too much as feta is a particularly salty cheese), the cumin and the sesame seeds.
Step 2 – Wet your hands and shape the mixture into walnut size rissoles. Pour the peanut oil into a frying pan and when it is hot, fry the rissoles a few at a time for about a minute and a half on each side until golden. Drain well on kitchen paper.
Step 3 – Serve the rissoles hot or slightly warm with a glass of chilled Corvo Bianco and you’re sure to make everyone at the table happy!
Step 4 – If you wish, you can also make a sauce to go with the rissoles by blending some spreadable cheese (softened with two spoons of milk), some well-drained sun dried tomatoes in oil and a spoonful of Taggiasca olives. Garnish with a few fresh basil leaves.
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