This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).
129 K 4.4/5 (26 reviews)
30 min.
Easy
12 people
3 IngredientsLast modified on: December 11th 2011
For 12 people, you will need:
600 g 
1 kg 200 g 
lettuce
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 8 min.
Stage 2 - 15 min.
Put the pan on high heat and allow the fat to run out, mopping it up from time to time with absorbant paper.
Stage 3
Stop when the cakes are well fried.
Stage 4 - 1 min.
Place a disc onto each plate.
Stage 5 - 3 min.
Cover with 2 spoonsful of hot mashed potato (or potato rissoles, if you know how to make them).
Stage 6 - 2 min.
Top with a second rillettes cake.
Serve with a little green salad.
Serve with a little green salad.
Remarks
You will notice that the rillettes you buy in the shops have a lot of fat and not much meat, so it is far better to make your own rillettes, if you can.
And to drink?
A red wine with plenty of tannin, such as a Cahors.
Keeping: A few minutes once cooked, but they can also be reheated.
Source: After Alan Passard.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,460 RDI=560 % | 2,430 RDI=230 % | 7,400 RDI=1,120 % | 29,270 RDI=1,460 % | 122,560 RDI: 1,460 % |
| Per 100 g | 80 RDI=30 % | 140 RDI=10 % | 410 RDI=60 % | 1,630 RDI=80 % | 6,810 RDI: 80 % |
| Per person | 120 RDI=50 % | 200 RDI=20 % | 620 RDI=90 % | 2,440 RDI=120 % | 10,210 RDI: 120 % |
How much will it cost?
- For 12 people : 6.25 €
- Per person : 0.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Duck Parmentier, Potato and two ham gratin, Salmon and Spinach Gratin, Upside-down Parmentier, ... See them all 15
Rillettes
You can get more informations, or check-out other recipes which use it, for example: Rillettes stuffed mushrooms, ... See them all 1
Lettuce
Like these other recipes: Julia salad, Tahitian salad, Crispy cheese parcels, Chicano burger, Very green mixed salad, ... See them all 26
Other recipes you may also like
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017524 K4.3 2 hours 40 min.
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.May 5th 2021311 K 14.9 1 hour 15 min.
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...September 17th 2013122 K4.6 30 min.
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.September 29th 2022115 K3.8 1 hour 20 min.
Stuffed Mushrooms
In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.May 10th 202366 K4.1 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.