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
❤️Hello, viewers! I’ve noticed that only around 11% of you watching are currently subscribed. I’d love to continue creating useful content for all of you. So, if you’ve enjoyed this video and would like to see more in the future, I’d really appreciate it if you subscribed! I aim to help as many people as possible by sharing my knowledge and expertise. By subscribing, you’ll help this channel grow so I can deliver valuable information. Thanks for your consideration, and I look forward to continuing to engage with all of you in the comments
Friends, if you liked the video, you can help the channel:
❤️SHARE this video with your friends on social networks.
Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos!
🙏 SUPPORT OUR CHANNEL 🙏
It would certainly go along way in helping me ❤️
Direct to me no charges
MY BUY ME A COFFEE PAGE:
Support my little channel on Patreon (only if you want 🙂
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so you won’t miss a single episode! Thank you for watching! ❤️
Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
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
My Camera gear
Camera x 2
16mm F1.4 lens –
18-105 F4 lens –
Battery Grip –
Camera monitor
Tripod
Tascam DR-05x
Favourite wireless recording system
Lapel collar mic
My first wireless sound –
Lights –
Action camera –
GOPRO –
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and purchase, I will receive a small commission. This is at NO extra cost to you, which will assist me in maintaining my channel and creating more videos. I appreciate your support, and thank you for considering using these links.
source
42 Comments
Leave a Reply
You must be logged in to post a comment.
I'm loving all the traditional recipes, bringing back memories to an old woman from Tyneside living in Canada. Delicious 🤗.
If you need some more suggestions, I'm a sucker for anything with dried fruit. I don't think I've seen a video of anyone making Chorley Cakes or Eccles Cakes and I love vanilla slices too.
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”
Good morning Rik.
Please can you tell me what type of knife you used for slicing and dicing 😊
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!
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 😳
Never forgot the taste of rissoles .
Ate em back in the sixties….
Nice one Rik… Loving the Welsh food. Think I'm gonna make some of these later for Lunch. 😉
My wife followed your recipe for Rissoles today and they were superb! 🎉 Thank you for taking the time to recreate a traditional classic. 😊
Takes too long 😮
Oooh,great,I know now how to use this corned beef thanks to you ,chef
Hi Rick
You are the man !
Enjoying your recipes.
How about some Devonshire ones ? eg Devonshire pasty and clotted cream
Cheers Charlie
I am making these right now in Florida, USA! Yummy!
From my childhood in Hawaii! (Believe it or not)! The canned corned beef came from Argentina.
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 …
Hey mush thanks for the inspiration my granddaughter is of to uni this year and she's loving your easy recipes great content ric 🍲🍲🍲
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.
Rik you are not look like chef you are looking Economicts
Ooo yum! Can't wait to make these. Thanks for the recipe. Blessings to all
Made them. I had some leftover home cooked corn beef which I minced. Definitely will be doing this again
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💕
Do you know something- I have lived in Wales for over 45 years and never ever have I tried corn beef rissoles and to be honest never had the desire to 😂
Looks wonderful Rik, now I gotta go get a leek or three!! hahaha
I want one!!! 👍😋. Yum!
I LUV corn beef!! TY. 👍🥰😘
You had me drooling at the end, Rik! Another fine recipe. Much respect from West Oz.
PS: Please, please do a recipe for Eccles Cakes. You know you want to…
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
"Nice and gently, don't stress"…love the attitude
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.
You've given me a new menu idea, wasn't familiar with this one, but hey I'm in the USA,we like patties…I do hamburgers,salmon,potato,why not corned beef? I'll give it a go,Thanky.☺️and may God bless.
Could you do these in the air fryer oven thanks
I love leaks mixed in my mashed potatoes 👍
I’m going to make these…I’ve got all the gear – apart from breadcrumbs. I’m on the case!
i hope that leeks are cheaper in Wales than they are in the U.S. Ican buy five pounds of onions or potatoes for the same price as one pound of leek."??
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.
Looks fantastic. I really enjoy corned beef, but don't used it often enough. Have you ever tried making a corned beef hash? Thanks Rik!
I'm not a fan of leeks but any veg would work like peas, cabbage even sweetcorn. I would think air frying would made them just as crispy but probably drier. I'm certainly adding this to my list of recipes.
Lovely with baked beans Rik and a slice of well buttered bread and of course a cup of Yorkshire tea 👍
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
Fantastic 😊
Benny Hill had yellow rissoles in the snow
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!🥴