Weekend Cooking: Chestnut Rissoles

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

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 stiff paste. 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 or tomato sauce.

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

From: The Healthy Life Cook Book, 2d ed. (1915 London)