Ham and Potato Rissoles

Ham and Potato Rissoles


18 people made this

Rissoles with ham or gammon, potato, rice, onion, egg and mixed herbs, gently fried for a delicious mid week meal. Great way to use up your leftovers.


Makes: 8 rissoles

  • 200g cold cooked ham or gammon
  • 500g potatoes, peeled, boiled and still warm
  • 50g rice cooked till al dente
  • 1 medium to large onion, finely diced
  • 1 egg beaten
  • About 2 tablespoons dried mixed herbs
  • salt and pepper, to taste
  • oil for frying
  • 2 tablespoons of flour

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Mince the ham until it is the consistency as minced beef. Put in a large mixing bowl then add the rice and onions. Stir until evenly mixed.
  2. Mash the potatoes to slightly lumpy then add to the mixture. Add herbs, a bit at a time, to taste. Mix in pepper and salt if necessary. Mix the beaten egg into the mixture so that it is tacky and will stick together.
  3. Put flour on a dinner plate. Using a serving spoon, take out a spoonful (or spoon and a half) into a floured hand and form into a 2.5-3cm deep disc/patty shape about 5-6cm across. Put the rissole onto the floured plate and douse with flour all over. Repeat this until mixture finished.
  4. Fry the rissoles gently until golden brown on either side and warmed through. Serve with peas and poached egg.


To mince the ham or gammon, I put it in the food processor and blitz it with a metal blade so it's still got texture but not big lumps.

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Reviews (2)


These were very tasty but quite soft so a few fell apart when frying. Next time I will add a second egg and chill for 30 minutes. I served with corn on the cob and mixed steam vegetables. Probably would suit a salad more. Above poster is correct, they need a sauce. I suggest maybe sweet chilli as they are a little bland. Excellent though for little children, my kids loved them. - 07 Jan 2015


They were easy to make and a good use for leftover ham. General view from my family that was they were a but dry and needed something more than the poached eggs. Next time I will provide a sauce to add - just have not decided what type yet. - 26 Dec 2013

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