rissole

¹

[ ri-sohl, ris-ohl; French ree-sawl ]

noun

, plural ris·soles [ri-, sohlz, ris, -ohlz, r, ee-, sawl].

1. a small pastry, often in turnover form, filled with a mixture containing meat or fish and usually fried in deep fat.

rissolé

²

[ ris-uh-lee, ris-uh-ley; French ree-saw-ley ]

adjective

1. (of foods) browned in deep fat.

rissole

/ ˈrɪsəʊl /

noun

1. a mixture of minced cooked meat coated in egg and breadcrumbs and fried Compare croquette

Word History and Origins

Origin of rissole¹

1700–10; < French; Middle French roissole, rousole, perhaps < Vulgar Latin *russeola (feminine adj.) reddish

Origin of rissole²

< French, past participle of rissoler to brown, derivative of rissole rissole

Word History and Origins

Origin of rissole¹

C18: from French, probably ultimately from Latin russus red; see russet

Example Sentences

Like any fritter, patty or rissole, these will hold their shape better if you chill them for half an hour before you cook them.

From The Guardian

Then there was the barbecue on Saturday night, featuring rissoles, a spiced-up, pan-fried ground beef patty known as an Aussie favorite.

From Seattle Times

He mentions only one food with any regularity: The frozen rissoles he heated up for many a meal.

From New York Times

If any of the bread is left over," she says, "I'll crumble it and fry it with any old vegetables or bits of meat I find in the fridge to make rissoles.

From BBC

But it's easier to swallow that frown, grab a rissole and join in.

From The Guardian