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Traditional WELSH Corned Beef Rissoles

Byamazingfoodstv


Traditional Welsh Corned Beef Rissoles are a classic comfort food originating from Wales. These rissoles are patties made from a mixture of corned beef, mashed potatoes, and onions, seasoned with salt, pepper, and herbs for extra flavour. The mixture is then formed into patties, coated in breadcrumbs, and fried until golden and crispy. They are often served with chips, vegetables, or baked beans and are a popular dish in Welsh cuisine for their hearty and satisfying nature.

The dish is a testament to the ingenuity of home cooking, using simple, affordable ingredients to create a meal that is filling and delicious. Corned beef rissoles are a staple in Welsh households, especially known as a comfort food easily made in large batches and enjoyed by families.

👇 RECIPE BELOW
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Ingredients:

– 340g (12 oz) canned corned beef, chopped
– 450g (1 lb) mashed potatoes
– 1 Leek, finely chopped
– 2 tablespoons fresh parsley, chopped
– Salt and pepper, to taste
– 1 Tbsp Paprika – optional to change the colour of the breadcrumbs
– 2 eggs, beaten
– Breadcrumbs for coating
– Vegetable oil for frying
– 1 teaspoon Worcestershire sauce – optional
– 1 medium onion, finely chopped – Optional if not using a Leek

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42 Comments

  3. Our family is Welsh,my gran owned a fish and chip shop and used the leftover chips to make these for sale,at home she would make dozens of these(always round) and they were stored in the pantry on a meat plate.How would we eat them? We had them hot with potatoes and vegetables,cold with salad,for picnics,and our favourite sliced and into a sandwich!yum BTW never used were parsley(too posh)or flour or paprika our breadcrumbs were always of the bright orange kind and always deep fried yum yum yum.perhaps you should name them “Welsh style”

  5. I am 64years old and had not heard of this til last week. Made them last night and they were excellent. Only change was I deep fried rather than pan fried. Put the leftovers in the frig and heated up for lunch today, still crispy and great. Will be having again!

  6. Well Rik, I’ve made the rissoles for our dinner this evening. They were very tasty. I made double the amount so I can freeze for another day. Disappointed in my husband though…thanked me for dinner – which I’m happy with – but no mention of what he thought of the rissoles. I would have appreciated some feedback. I’m feeling slightly annoyed. He’s apologised saying he should have said something! After 47 years of marriage I just wonder when he might get it right 😳

  15. what I do love with your recipes: very simple ingredients which can be found in every kitchen, and a delicious taste of guenuine England… you deserve a medal (the Victoria Cross, for example) and it's not a joke, but just a sincere compliment fom the bottom of my heart …

  17. As I keep saying, I think your cooking channel is the best on YouTube. I like the way you give us encouragement to make all these delicious meals. Also, I think it's great that you have kept your Yorkshire accent because it shows how sincere you are and that is a lot coming from a Lancashire lass. Anyway, now I have 'buttered you up' I want to make a few requests. 😀 How about making Branston Pickle (or Farmhouse Pickle) and any other kinds of chutneys. And about not being able to find suet, will butter do? Where I live, we have sheep's butter which is fatty like lard. Thanks again and please don't change the way you speak, it's a breath of fresh air, especially for an expat like me.

  21. Those look really tasty Rik I use those ingredients in my corned beef hash so next time I will use the left overs to make these thank you for reminding me of rissoles haven’t had them since I was a child looking forward to making them 😋Amanda xx💕

  27. Not exactly the same, but yes, mam taught me to make corned beef rissoles. I love the use of leeks, a much underrated veg in my opinion. Made leek & potato soup tonight but often use them as a veg. Being from the NE UK, we used leeks a lot, leek growing competitions etc. Mam taught me to make ‘leeks& cheese’. Sautéed leeks, a little water, slices of cheddar over the top until it melts. Serve with a buttered stottie 😊 I like adding some chopped up bacon to it too.
    Thanks

  29. I'm a Yankee girl so I never knew what rissoles were! Just another word for patties or cakes. I made something similar from a Bermuda cookbook that I got there (having eaten fish cakes everywhere I went) but they fell apart. The fridge tip is genius, same with adding a little flour. The Bermuda recipe didn't call for breading them but that would be delicious, I'm sure.

  35. Never heard of these. Leek, potatoes, beef…brilliant! Those look like I would eat to many 🙂 I bet they would freeze well pre- frying…grab 4 or 6 out of the big freezer bag and cook later on. Another good one, thanks Rik.

  39. I’ll be making these for my tea at the weekend 😊. Thinking about when I had school dinners in the 60’s we used to have tomato soup & cheese biscuits ? Was never fond of tomato soup but I loved the biscuits, do you have a recipe for them ? Thank you

  42. I love your recipe, but I’m too scared to eat the canned corned beef. It does look like cat or dog food! I’m going to buy a slab of deli corned beef & chop it up fine & use your recipe. I know I’m a coward, but it looks too yummy to pass up!🥴

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