1,550 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Fried rillettes

Name: Fried rillettes
Prep time: 14 min
Cook time: 15 min
Total time: 29 min
Yield: 4 people
Cuisine: French
Ingredients: 200 g rillettes; 400 g potato purée; lettuce

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).

138 K 4.4/5 (26 reviews)

30 min.

Easy

2.10 €

4 people

3 Ingredients

Last modified on: December 11^th 2011

For 4 people, you will need:

1 200 g rillettes
2 400 g potato purée
3 lettuce
Total weight: 600 grams

Times for this recipe

Preparation: 15 min.

Cooking: 15 min.

All in all: 30 min.

When should you start or finish this recipe?

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.

Heat the serving plates.

Flatten 200 g rillettes into thin cakes in a non-stick pan.

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.

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	490 RDI=190 %	810 RDI=80 %	2,470 RDI=370 %	9,760 RDI=490 %	40,860 RDI: 490 %
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 %

Possible allergens in this recipe: milk

How much will it cost?

For 4 people : 2.10 €
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: Duck Parmentier, Hachis parmentier, Oxtail Parmentier, Chicken Brussels pie, Welsh-style potato purée, ... 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: Crispy cheese parcels, Springtime mixed salad, Chicken and avocado bagels, Shiro-goma salad, Lettuce "chiffonade", ... See them all 27

Other recipes you may also like

Snow peas sautéed in butter

Here's a quick and easy recipe for spring, when snow peas arrive on the shelves, and it's so simple and delicious just to sauté them in butter with a chopped shallot. This can be a stand-alone dish, or a side dish for meat or fish.

June 2^nd 202424 K 30 min.

Nanterre brioche

This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.

September 10^th 2018291 K3.8 2 hours 30 min.

Avengers' potatoes

Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven.

February 21^th 2011317 K5 1 hour 55 min.

Scrambled eggs (Oeufs brouillés)

French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is"...

February 21^th 2011284 K5 30 min.

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will take you through the whole process, paying particular attention to the most difficult stages.

February 6^th 2011320 K 34.5 3 hours 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.