Rissole

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. 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.

Variations by country

Europe

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.