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To Make Rissoles

A fried meat patty made with minced meat, ketchup, flour, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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To Make Rissoles

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

To Make Rissoles

Ingredients

Directions

Prepare the filling

  1. In a bowl, mix the minced meat with ketchup, pepper, and salt.

Make the dough

  1. In another bowl, rub the dripping into the flour until smooth.

  2. Add a pinch of salt and enough cold water to form a dough.

  3. Roll out the dough very thin and cut into oval shapes.

Shape and coat

  1. Wet the edges of the dough, place a small amount of meat on one half, and fold over.

  2. Pinch the edges to seal the rissoles.

  3. Dip each rissole in the beaten egg, then coat with bread crumbs.

Fry and serve

  1. Fry in hot fat until pale brown, then drain on paper.

  2. Serve hot on a folded napkin, garnished with parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Ketchup + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked meat
Forms the savoury filling that gives each rissole its flavour and bulk.
Flour
Forms the dough structure that encloses the filling and crisps when fried.
Dripping
Rubbed into the flour to add fat, tenderising the dough and aiding browning.
Egg
Beaten egg binds the bread crumb coating so it adheres during frying.
Bread crumbs
Coat the outside, giving a crisp, golden-brown crust when fried.

The step that matters

Sealing the edges. Wet the edges before folding and pinch them firmly. Moisture helps the dough stick, and a tight seal keeps the filling from leaking out during frying.

Swap the parsley

How well each one fits the dish's main ingredients (meat, ketchup, flour, pepper, egg, bread):

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Capersfits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against meat, ketchup, flour, pepper, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More rissole recipes

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