Rissole facts for kids
 |
|
| Type | Croquette |
|---|---|
| Region or state | Europe |
| Main ingredients | Pastry or breadcrumbs; sweet or savory filling |
A rissole is a yummy snack or meal! It's usually a small patty of food, often made from minced meat, fish, or cheese. This tasty filling is either wrapped in pastry or covered in breadcrumbs. Rissoles are often baked or deep fried until they are golden and delicious.
You can enjoy rissoles as a starter, a main meal, or even a side dish. In some places like Australia and New Zealand, a rissole is a meat patty without pastry, but it often has a breadcrumb coating. It's a bit like a Hamburg steak or Salisbury steak.
Contents
Rissole Recipes Around the World
Rissoles are popular in many countries, and each place has its own special way of making them! Let's explore some of these delicious variations.
European Rissole Styles
French Rissoles: A Sweet Treat
In France, especially in the Savoy region, rissoles are often a dessert! These sweet rissoles are made with pear compote (a fruit sauce) wrapped in batter. They are usually baked, not fried, making them a warm and fruity treat.
British Rissoles: A Clever Meal
.jpg)
In Great Britain, especially during and after World War II, rissoles became a smart way to use up leftover cooked meat from Sunday dinners. These rissoles don't have a pastry covering. They are often sold in chip shops in parts of south Wales, north-east England, and Yorkshire.
British rissoles are usually made from meat (often beef) or fish, mixed with potato, herbs, and sometimes onion. They are coated in breadcrumbs or sometimes battered, then deep-fried. Rissoles with chips are a popular meal choice!
Irish Rissoles: A Potato Delight
In Ireland, especially in Wexford county, fried rissoles are very common. They are made from mashed boiled potatoes mixed with herbs and spices. These potato patties are then battered or covered in breadcrumbs and served with chips, chicken, or battered sausages.
Polish Sznycle: A School Favorite
In Poland, rissoles are called sznycle (pronounced "sh-nit-sleh"). They are a common hot meal in school canteens. Sznycle are usually served with boiled or mashed potatoes and vegetables. The filling is almost always minced meat. Sometimes, they use chicken or a mix of cheese and ham. In some areas, they are called kotlet siekany, which means "chopped cutlet."
Portuguese Rissóis: A Popular Snack
.jpg)
In Portugal, rissoles are known as rissóis (pronounced "ree-soysh"). They are a very popular snack found in cafes, at parties, and family gatherings. Rissóis are shaped like a half-moon and are covered in breadcrumbs. They are usually filled with meat or shrimp in a creamy béchamel sauce, then deep fried.
Common fillings include shrimp, pork, or beef. But you might also find them with hake, tuna, octopus, vegetables, cod, duck, cockle, or spinach. Less common fillings include chicken, a mix of cheese and ham, or even lobster. Rissóis are often eaten cold as a snack or appetizer. They can also be a main meal, served with salad or rice (like peas rice or tomato rice).
South American Rissoles
In Brazil, rissoles are often filled with tasty ingredients like heart of palm, cheese, ham, ground meat, chicken, or shrimp.
Australian and New Zealand Rissoles
In Australia and New Zealand, rissoles are very similar to hamburger patties. They are made from minced meat and don't have a pastry covering. They look a bit like an irregular meatball and are often coated in breadcrumbs, similar to a schnitzel.
Australian and New Zealand rissoles usually have more ingredients than a simple hamburger patty. Many families have their own special recipes, which might include onion, finely grated herbs and vegetables, sauces, salt, and spices. They are usually made from beef, chicken, or lamb. You can also find rissoles made with tuna or pumpkin.
Rissoles are cooked in a pan or on a barbecue and are usually eaten hot as part of a meal. While they are not typically eaten hot in a bun like a hamburger, cold rissoles are often used as a sandwich filling later on.
The Australian rissole became popular during the World Wars. They were a way to make meat rations go further. Butchers and housewives would use leftover meat, mince it finely, and add breadcrumbs, flour, eggs, vegetables, and herbs to make them taste even better. Over the last 100 years, Australian rissoles have evolved, with some families having secret ingredients like beer, Vegemite, peanut butter, cornflakes, carrot, chilli, and spices!
Indonesian Risoles: A Crispy Snack
In Indonesia, rissoles are called risoles (pronounced "riss-ol-less") or just risol. The outer skin is made from a thin batter, much like a flat crepe. They are commonly filled with bechamel sauce, chicken, egg, and diced vegetables like carrot, celery, common beans, and potato.
The filling is wrapped inside the skin, then the whole package is rolled in breadcrumbs and fried in hot cooking oil. Indonesian risoles are often eaten with bird's eye chili, chilli sauce, mayonnaise, or mustard.
See also
In Spanish: Rissole para niños
