page_title: Rissole
section_title: Europe
hierarchical_section_title: Rissole / Variations / Europe
caption_attribution_description: English: Rissoles from Savoie - Dessert of pear compote backed
context_page_description: A rissole is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as an entrée, main course, or side dish.
context_section_description: In Portugal, rissoles are known as rissóis (singular "rissol") and are a very popular snack that can be found in many cafes, barbecues, house parties, receptions, birthday parties and baptizeds parties.
  Rissóis are a breaded pastry shaped as half-moon, usually filled with shrimp in Béchamel sauce and then deep fried. The most common fill is with shrimps, although meat (from pork or beef), hake, piglet, tuna, octopus, vegetable, cod, duck, cockle and spinach is often used too.  
  Other and less common variations use chicken or a combination of cheese, normally slices of queijo Flamengo (flemish cheese) and cubes or slices of pork ham as a filling and therefore is a cheaper way of making Rissóis, in another hand on the more affluent social groups sometimes there are lobster or lobster and shrimps rissóis.
  Rissóis are usually eaten cold, as a snack or as an appetizer, but can also be a main course, usually served with salad or rice, the rice could be peas rice, tomato rice, carrot rice, beans rice or greens rice.
  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, chicken or battered sausages.
  Rissoles are sold in chip shops in south Wales, north-east England, and Yorkshire. Rissoles and chips are a common choice of meal. These rissoles are meat (typically 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.
caption: Rissoles from Savoy, France - Dessert of baked pear compote
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