Cheese Rissoles

I can't have this conversation on any other board so here I am.

What is this trend all about? I'm seeing them in chippys, is not right I tell you rissoles are corned beef not cheese and leak or any other combo. We need to do something before it's too late.

 

Cheese rissoles are the future...................

 

Forgot I did this. Don't be silly they are corned beef not cheese.

 

You will cop a slap for that. You going veggie then?

 

Rissoles are Corned beef FULL STOP!!!! Bloody cheese my arse.

 

Combeef rissoles are corned beef.

Cheese rissoles are cheese.

Easy.

 

Cheese rissoles don't exist, whatever they are they need their own name.

 

Hi Lads
Still awaiting our house move, now looking likely to be in the Tegryn region lol, anyway............

A rissole, initially created in France, (from Latinrusseolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried.[1] It is filled with sweetor savory ingredients,[1] most often mincedmeat or fish, and is served as an entrée, main course, dessert or side dish.

 

Nonsense I found the proper description online not that French nonsense you've discovered.

A rissole, initially created in a South Wales chippy (from Latinrusseolus, meaning top nosh, via Welsh in which "rissole" means "to [make] lovely") is an orange ball of corned beef loveliness rolled in breadcrumbs and deep fried.[1] It is filled with only corned beef, onion and potatoes and never cheese,[1] most often is served with chips and gravy/beans or as a modern twist with curry sauce as an entrée, main course, dessert or side dish.

 

I was brought up in a house which had a Fish and Chip Shop in the downstairs front room. My Uncle ran it, and his rissoles were the talk of Morriston, and further afield. None of the small round, ping pong sized ones for him. He used to make them the size of a saucer and at least one inch thick.

Recipe - potatoes; corned beef; onion; salt and pepper; bread crumbs; sage.
It's the sage that gives the flavour.

Delicious they were.

 

Any beef meat would be a step up from corned beef,

 

You enjoy your cows arse mate.

 

I have never purchased a fish rissole, and am never going to, the thought is repulsive as fish cakes, you can never beat the proper traditional Rissole made with corned beef, onion and sage!............






I bet it was those fat Geordie bastards that came up with this fish rissole!..........

 

There's a few rissolers on this forum

 

Better than pasties!!

 

Nearly as bad as cheese pasties ych y fi mun !
Cheese belongs on jaket spuds and spag bol !

Lewis's meat n spud pasties and rissoles years ago were great .

 

A Cheese and ham toastie beats any of your rissoles.....Stronger the cheese the better, Mind you this is from someone who likes cockle & laverbread toasties also...

 

And i love Marmite....

 

You would ! Yuck !

 

So do I.

Jeez, I'm worried. I've got something in common with Dai. Somebody help me - PLEASE.