Rissole

Lore & Background

In France, rissoles can be served as a dessert in the Savoy region, made of pears in batter and baked. In the north, rissoles de Coucy use meat or fish and may be baked or fried. Versions in Auvergne and eastern France incorporate different meats, potatoes, and cheeses, with doughs of puff pastry or shortcrust pastry, sometimes breaded before frying. In Great Britain, 19th-century recipes by Mrs Beeton described French rissoles as puff-paste pastries filled with fish, meat, or sweets, while her everyday British recipes used breadcrumbs in the mix without coating. During and after World War II, rissoles became an economy measure using leftover Sunday roast meat, and are sold in chip shops in south Wales, north-east England, and Yorkshire, often coated in breadcrumbs or batter.

Reader's Guide

The rissole's significance lies in its adaptability across cultures and historical periods. In Portugal, rissóis are a popular snack, typically half-moon shaped, filled with shrimp or meat in béchamel sauce, and deep-fried. In Australia and New Zealand, rissoles resemble hamburger patties, made from minced beef or other meats, bound with egg, and fried or grilled; they became popular during both World Wars as a means of stretching meat rations. In Indonesia, risoles use a crepe-like skin, filled with bechamel, chicken, and vegetables, then breaded and fried. In Goa, India, rissóis reflect Portuguese influence, with prawn, sausage, or vegetarian fillings. The dish's legacy is its role as a versatile, economical meal that varies by region, from dessert to snack to main course.

Did You Know?

• In France, rissoles can be a dessert made of pears in batter and baked in the Savoy region.
• In Great Britain during and after World War II, rissoles were an economy measure using leftover Sunday roast meat.
• In Portugal, rissóis are often filled with shrimp and shaped like a half-moon.
• In Australia, rissoles became popular during both World Wars to stretch meat rations.