Rissoles - Ricotta and chestnuts

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the chestnuts for one hour with some laurel. When they are ready, take them out of the water and peel them while still hot.

Step 2

Chop the parsley.

Step 3

When the chestnuts are cold, put them into a good processor with all the other ingredients. Mix all the ingredients, adding a bit of olive oil in case it gets too dry.

Step 4

Take a small portion of the mixture and form the rissoles. Consider something between 15 and 20 grams each. Keep your hands wet, using cold water so the mixture is not going to stick to your hands.

Step 5

Put some parchment paper on a baking tray, ease down the rissoles, and bake them into your oven for about half an hour. This time depends on how big the rissoles are. Consider that when they are ready, they look a little browny.