Homemade Chestnut Rissoles

Chestnut Rissoles

Ingredients:
1 lb. chestnuts, 1 tablespoon chopped parsley, cornflour and water or 1egg.

Directions:
Boil the chestnuts for half an hour. Shell, and well mash with a fork.

Add the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water. Use as much of this as required to moisten the chestnut, and mix it to a stiffpaste. Shape into firm, round, rather flat rissoles, roll in white flour,and fry in deep oil or fat to a golden brown colour. Serve with parsley ortomato sauce.

For those who take eggs, the rissoles may be moistened and bound with abeaten egg instead of the cornflour and water. They may also be rolled inegg and bread-crumbs after flouring.