Rissoles Recipe

Rissoles are a classic dish that has been enjoyed for generations. This delicious recipe dates back to the 19th century and has been a popular choice for using up leftover cold meat. It became a thrifty option during a time when people were looking for economical ways to stretch their ingredients and make the most out of their meals.

Fun Fact: The term "rissole" comes from the French word "rissoler," which means to brown or fry. It is believed that the dish originated in France and spread to other countries over time, each region putting its unique twist on the recipe.

Now, let's dive into the step-by-step guide for making these mouthwatering rissoles.

- 2 lb. Cold Meat
- 1 oz. Butter
- 1 1/2 oz. Flour
- 1 Egg
- Bread Crumbs
- 1/2 pint Stock
- Quarter of an Onion
- Parsley
- Pepper and Salt
- Hot Fat


1. Begin by mincing up the cold meat into small, even pieces. You can use any leftover meat you have on hand, such as roast beef, pork, or chicken. The beauty of this recipe is that it allows you to repurpose meat that might otherwise go to waste.

2. Chop a handful of fresh parsley and mix it into the minced meat. Season with salt and pepper according to your taste preferences. This will add flavor and freshness to the rissoles.

3. In a stewpan, melt the butter over medium heat. Once the butter has completely dissolved, add the finely minced onion and fry for approximately two minutes. This will bring out the sweetness and aroma of the onion.

4. Gradually stir in the flour until it forms a smooth paste with the butter and onion. This will serve as the thickening agent for the gravy.

5. Slowly pour in the stock, stirring continuously until it comes to a boil. The stock will enhance the overall flavor and moistness of the rissoles.

6. Add the minced meat mixture to the sauce, ensuring it is evenly coated. Allow it to heat thoroughly, ensuring all the flavors meld together. This will give the rissoles a rich and savory taste.

7. Once cooked, remove the mixture from the pan and transfer it to a plate. Spread it over the plate, creating an even layer. Allow it to cool completely. This step is crucial as it allows the mixture to solidify and makes it easier to shape the rissoles.

8. Once cooled, shape the mixture into small balls. The size of the balls can vary depending on your preference. However, smaller balls tend to cook more evenly and have a crispier texture.

9. In separate bowls, beat an egg and place breadcrumbs. Dip each rissole into the beaten egg, ensuring it is thoroughly coated. Then roll it in the breadcrumbs, evenly covering the entire surface. The egg and breadcrumbs will form a deliciously crispy coating when fried.

10. Heat the hot fat in a deep frying pan. The temperature should be hot enough to create a golden-brown crust on the outside of the rissoles but not too hot that they burn.

11. Carefully place the rissoles into the hot fat, ensuring they do not overcrowd the pan. Fry them until they turn golden brown and crispy on all sides. This process usually takes around 5 minutes.

12. Once cooked, remove the rissoles from the frying pan and allow them to drain on a paper towel to remove any excess oil.

13. To serve, arrange the rissoles in a circle on a serving platter. This will create an appetizing presentation. Garnish with fried parsley, adding a touch of freshness and color to the dish.

Now, sit back and enjoy the delicious and economical rissoles, rich in flavor and history.

Similar dishes to rissoles include meatballs, croquettes, and patties. These dishes also make use of minced meat and can be served as appetizers or as a main course. Explore different flavor profiles and seasonings to create your unique variation of these beloved classics.



Viewed 3625 times.

Other Recipes from Fish.

Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Water Souchy.
Fillets Of Fish.
Baked Haddock.
Baked Mackarel With Vinegar.
Fish Salad.
White Bait.
A Dutch Fricandelle.
Fish Fritters.
Fish Omelet.
Scalloped Fish.
Roman Ragout
Soubise Cutlets
Breakfast Dish Of Beef
Jugged Rabbits
Devilled Meat
Swiss Pates
Veal Shape
Roulades Of Beef
Stewed Sweetbreads