Fresh Spinach and Oyster Rissoles Recipe

Name: Fresh Spinach and Oyster Rissoles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 2 teaspoons vegetable oil; 1 1/4 pounds fresh spinach, stemmed, cleaned and patted dry; Salt; Freshly ground pepper; 2 tablespoons chopped shallots; 2 teaspoons chopped garlic; 1/4 pound goat cheese; 24 small, freshly shucked oysters; 3 cups flour; 1 1/2 teaspoons salt; 3/4 teaspoon baking powder; 6 tablespoons solid vegetable shortening; 1 egg; 3/4 cup milk; Solid vegetable shortening for deep-frying

Servings: persons

1 tablespoon plus 2 teaspoons vegetable oil
1 1/4 pounds fresh spinach, stemmed, cleaned and patted dry
Salt
Freshly ground pepper
2 tablespoons chopped shallots
2 teaspoons chopped garlic
1/4 pound goat cheese
24 small, freshly shucked oysters
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons solid vegetable shortening
1 egg
3/4 cup milk
Solid vegetable shortening for deep-frying

1
In a large saute pan, over medium heat, add 1 tablespoon of the oil.
2
When the oil is hot, add the spinach.
3
Season with salt and pepper.
4
Saute until wilted.
5
Add the shallots and the garlic.
6
Continue to saute for 1 minute.
7
Remove from the heat and cool completely.
8
In a mixing bowl, combine the wilted spinach and the cheese.
9
Mix well.
10
Season the mixture with salt and pepper.
11
For the dough: Sift the flour, salt and baking powder into a mixing bowl.
12
Cut in the shortening until it resembles coarse meal.
13
In a small bowl, beat the egg with the milk.
14
Gradually add the egg mixture to the flour mixture, working it into a thick dough.
15
Break the dough into 24 equal pieces.
16
On a lightly floured surface, roll the dough pieces into thin rounds, about 2 1/2 to 3 inches in diameter.
17
Spoon a heaping tablespoon of the filling in the center of each round and place an oyster on top of the filling.
18
Season the oyster with salt and pepper.
19
Fold over and crimp the edges with a fork.
20
Heat the shortening in a deep pot or an electric fryer to 360 degrees F. Fry the pies, a couple at a time, until golden brown.
21
Drain on paper towels, season with salt and pepper and serve immediately.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon plus 2 teaspoons vegetable oil, 1 1/4 pounds fresh spinach, stemmed, cleaned and patted dry, Salt, Freshly ground pepper, and more.

Yes, Fresh Spinach and Oyster Rissoles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Spinach and Oyster Rissoles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions