"Fish rissoles - A rissole (from Latin russeolus, meaning reddish, via French) is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an appetizer, dessert or side dish.


(ris·sole) is like a meatloaf.


* 1 pound of fish * 1/2 cup of breadcrumbs * 2 eggs * gravy powder or flour * various herbsDirections

Place flaked fish in mixing bowl with eggs, breadcrumbs and your favourite herbs and seasonings.

Mix thoroughly.

When fully mixed, remove one handful and mould into a the shape of a very thick hamburger patty.

Roll the rissole in either flour or gravy powder (depending on your preferences).

Cook on a hotplate, BBQ or in a frypan on a medium level of heat until cooked through and outer layer is crunchy.

Serve with vegetables, hot chips, salad or by themselves on bread or toast to make rissole burgers.


Flake cold cooked fish, add one-third the quantity of grated bread-crumbs, season with salt, pepper, grated onion, and melted butter, and add enough well-beaten yolk of egg to make a smooth paste.

Cut pie-paste into three-inch squares.

Place a teaspoonful of the minced fish in each square and cover with the paste.

Wet the edges to make sure they adhere.

Dip the rissoles in egg and crumbs, and fry in deep fat.


Season a cupful of cold cooked flaked fish with salt, pepper, and melted butter.

Soak a French roll soft in half a cupful of milk, add the fish, and beat until smooth.

Season with a little grated onion and mix with two eggs well-beaten.

Bake in small buttered cups, turn out, and serve with any preferred sauce.

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