rissole

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rissole on a plate.

A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savory ingredients, most often minced meat or fish, and is served as an entrée, main course, dessert or side dish.

In Portugal, rissoles are known as rissóis (singular "rissol") and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham.

The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.

The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a BBQ as a healthier option during summer.

Rissoles, spelt risol[es] in Portuguese, are popular in Brazil. They are often filled with sweetcorn, cheese or chicken.

Rissole is a popular snack food in Indonesia, where they are called risoles (pronounced 'riss-o-lez'), borrowed from Portuguese. They are most commonly filled with vermicelli noodles and eaten with Indonesian soy sauce (kecap), chilli sauce or chilli padi.

Fried rissoles are popular in southern Ireland, especially in the county of Wexford, where potato is boiled, mashed, mixed with herbs and spices, battered or breadcrumbed, and served with chips (French-fries), and/or chicken or battered sausages.

Rissoles are sold in chip shops in south Wales and north-east England. Rissole and chips is a common choice of meal. These rissole are meat (typically corned beef) mashed up with potato, herbs and sometimes onion. They are about the same size and shape as a scotch egg. They are coated in breadcrumbs or less frequently battered and deep fried.

South Yorkshire rissole: many fish and chip shops in South Yorkshire, England, offer a special fish cake or fish rissole, which is made with 2 thin (1/4" or 6mm thick) slices of a large potato with left-over fish layered thinly between the slices, then dipped in batter and deep-fried.

See also

Food portal

• Croquette

External links

• Rissole recipes via google

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