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Title: Rissole  
Author: World Heritage Encyclopedia
Language: English
Subject: List of dumplings, Crab Rangoon, Cifantuan, Caozaiguo, Har gow
Collection: Appetizers, Deep Fried Foods, Dumplings
Publisher: World Heritage Encyclopedia


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

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 1
    • Europe 1.1
    • South America 1.2
    • Australia and New Zealand 1.3
    • Indonesia 1.4
  • See also 2
  • References 3
  • External links 4

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 and New Zealand

The Australian rissole is a savoury "patty" round and generally made from minced beef meat (without a pastry covering), and include breadcrumbs and onion in the meat mixture. Many Australians have their own family recipe which may also include finely grated vegetables such as carrot. Rissoles using ingredients such as tuna and pumpkin are also known. They are cooked in the frypan and eaten with tomato sauce or relish.

The New Zealand rissole is much the same as the Australian rissole, and may contain diced yellow onion.


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 pancake. They are commonly filled with bechamel, chicken, and diced vegetables includes carrot, celery, common beans and potato. The filling is wrapped inside the skin, then the package are rolled upon breadcrumbs and fried in ample of hot cooking oil. It is eaten with bird's eye chili, chilli sauce, mayonnaise or mustard.

See also


  1. ^ a b "Rissole." Accessed June 2011.

External links

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