Rissole is a croquette-like dish of chopped meat, fish or vegetables coated in breadcrumbs and fried. Learn about the different ways of making and eating rissoles in France, Great Britain, Ireland, Poland, Portugal, South America, Australia, Indonesia and more. These delightful pockets are a staple in Indonesian jajanan pasar (traditional market snacks), commonly sold by street vendors and served at special occasions or family gatherings. What Are Rissoles? The name “risoles” is borrowed from the French word rissolé , meaning “to brown” or “to fry.” Prawn Rissole Stuffing: White sauce with prawns! Prawn Rissole Stuffing Ingredients: 1/2 Cup Milk 3 Teaspoons maida 1 Heaped Tsp Butter 1/2 Cup boiled prawns Salt, Pepper and Cheese to taste A dash of Nutmeg Make a white sauce using the butter, maida & milk. Add the milk and butter on the fire, when warm add the maida slowly and stir continuously. Clean and boil the prawns and keep them aside. Learn how to make crispy and flavorful Indian Rissoles with ground meat, spices, and herbs. Serve them with mint chutney or tomato sauce for a delicious appetizer or side dish.
