Rissole
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, 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 are also popular in Brazil, where they are more commonly known as risoles (singular s). They are often filled with sweetcorn, cheese or chicken.
Rissole is a popular snack food in Indonesia, where they are called risoles, borrowed over from the traditional Portuguese rissole. They are most commonly filled with vermicelli noodles and eaten with Indonesian soy sauce (kecap), chilli sauce or chilli padi.
The rissole is also a popular fried snack in southern Ireland, especially in the county of Wexford, where the potato is boiled, mashed, mixed with indigenous herbs and spices, battered or breadcrumbed, and served with chips(French-fries), and/or chicken or battered-sausages.
Rissoles can be found 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 the South Yorkshire area of England, offer a special fish cake or fish rissole, which is made out of 2 - thin sliced (1/4" or 6mm thick) sliced portions of a large potato and, otherwise discarded fish is layered in a similar thin cross section between the two potato layers, this potato/fish sandwich is then dipped in batter and deep fried. The result is lower overall saturated fat, and a tender fish center with wrap around 'chips'.
source
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, 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 are also popular in Brazil, where they are more commonly known as risoles (singular s). They are often filled with sweetcorn, cheese or chicken.
Rissole is a popular snack food in Indonesia, where they are called risoles, borrowed over from the traditional Portuguese rissole. They are most commonly filled with vermicelli noodles and eaten with Indonesian soy sauce (kecap), chilli sauce or chilli padi.
The rissole is also a popular fried snack in southern Ireland, especially in the county of Wexford, where the potato is boiled, mashed, mixed with indigenous herbs and spices, battered or breadcrumbed, and served with chips(French-fries), and/or chicken or battered-sausages.
Rissoles can be found 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 the South Yorkshire area of England, offer a special fish cake or fish rissole, which is made out of 2 - thin sliced (1/4" or 6mm thick) sliced portions of a large potato and, otherwise discarded fish is layered in a similar thin cross section between the two potato layers, this potato/fish sandwich is then dipped in batter and deep fried. The result is lower overall saturated fat, and a tender fish center with wrap around 'chips'.
source
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