How to make the best ham and cheese rissoles?

In a pan, put the water, the milk and butter

Bring to boil

After boiling, turn off the heat and add the salt and the flour all at once, stirring vigorously until a homogeneous mass is obtained

Turn on the heat again and cook for a few minutes more, stirring constantly until the dough is well cooked and unglued from the bottom of the pan

Transfer the dough to a clean surface and knead it a little until it is smooth and homogeneous

Wrap the dough in plastic film

Take some dough and open it on the worktop. Cut out with some circular mould

Mix all the ingredients for the filling

Fill each rissole and close it, forming a little pastry

Pinch the edges with your finger

Mix the water with the cornstarch in a bowl

Dip the rissoles quickly in the starchy water and then in the breadcrumbs

Fry in hot oil until golden brown

Place the rissoles on a plate with paper towels

Serve hot and enjoy!