Type Croquette
Main ingredients Pastry or breadcrumbs; sweet or savory filling
Cookbook: Rissole  Media: Rissole
Meat rissoles with potatoes
Australian rissoles, cooked and cut in half
Rissole in Indonesia
Rissoles from Savoy, France - Dessert of baked pear compote

A rissole, initially created in France, (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.[1] It is filled with sweet or savory ingredients,[1] most often minced meat or fish, and is served as an entrée, main course, dessert or side dish.

Variations by country


In Portugal, rissoles are known as rissóis (singular "rissol") and are a very popular snack that can be found in many cafes, barbecues and house parties. Rissóis are a breaded pastry shaped as half-moon, usually filled with fish or shrimp in Béchamel sauce and then deep fried. Minced meat is often used too. Other usual fills include shrimp and cod. Other variations use chicken or a combination of cheese and ham as a filling. Rissóis are usually eaten cold, as a snack or as an appetizer, but can also be a main course, usually served with rice and/or salad.

Fried rissoles are common in the Republic of Ireland, especially in the county of Wexford, where boiled potatoes are mashed, mixed with herbs and spices, battered or breadcrumbed, and served with chips, and/or chicken or battered sausages.

Rissoles are sold in chip shops in south Wales, north-east England and Yorkshire. Rissoles and chips is a common choice of meal. These rissoles are meat (typically corned beef), or fish in Yorkshire, mashed up with potato, herbs and sometimes onion. They are coated in breadcrumbs or less frequently battered and deep fried.

In Poland, rissoles are known as sznycle (singular "sznycel") and are very common in canteens, especially in schools. Eaten hot as the main part of the main course, sznycle are usually served with boiled potatoes (sometimes mashed) and vegetables. The stuffing is always minced meat. Other variations use chicken or a combination of cheese and ham as a filling. In some regions where the name denotes a Wiener schnitzel, the term kotlet siekany (literally: "chopped cutlet") is used instead.

In France, rissoles are served as a dessert cooked in the Savoy region. They are made of pears in batter and are baked, not fried.

South America

In Brazil, they are often filled with heart of palm, cheese, ham, ground meat, chicken or shrimp.

Australia, Britain and New Zealand

This form of rissole is made from minced meat without a pastry covering, resembling an irregular meatball, including breadcrumbs and onion in the meat mixture. Many Australians have their own family recipe which may also include finely grated herbs and vegetables, sauces, salt, and spices. Rissoles are usually made from beef mince; minced lamb is also used. Basing the rissoles on ingredients such as tuna, chicken, and pumpkin is also possible. They are cooked in a pan, and can be eaten hot as part of a meal, or cold as a snack with tomato sauce or relish, in a sandwich, or by themselves.


Rissole is a snack food in Indonesia, where they are called risoles (pronounced 'riss-ol-less'). The skin is made from batter in the same fashion as a flat crepes. They are commonly filled with bechamel, chicken, and diced vegetables - including carrot, celery, common beans and potato. The filling is wrapped inside the skin, then the package is rolled upon breadcrumbs and fried in ample amounts of hot cooking oil. It is eaten with bird's eye chili, chilli sauce, mayonnaise or mustard.

See also


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This article is issued from Wikipedia - version of the 9/4/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.