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Jimmie's Wexford Rissoles

Jimmy Barry

I've lived in Wexford for the last six years and have never heard of it until now but the Wexford Rissole, apparently, is already a local delicacy. Now, I understand, Jimmy Barry hopes his own products will become better-known. Jimmy was made redundant from his job as deli manager of a local supermarket in 2007. With no sign of a job, he took the initiative and trained as a chef. But even after this he was finding it difficult to make ends meet, so he struck out on his own making rissoles.

From humble beginnings, he is now selling between 3,000 and 4,000 rissoles a week.

Fried rissoles, they tell me, are common in the county of Wexford where boiled potatoes are mashed, mixed with herbs and spices, battered or breadcrumbed, and served with chips (French-fries), and/or chicken or battered sausages.  Often it is a combination of old chips, old cooking oil, herbs and bread or batter.

I must widen my tastes.


My grandmother (from east Antrim) often made rissoles from boiled mashed potatoes, fried onions and minced beef which she then fried in lard until the outsides were crispy. She never coated them in breadcrumbs though :)
I'm sure they were delicious.
When would one eat them?
As an entrée or with chips or something?
To be honest I refused to eat the rissoles when they were served for lunch with nothing else on the plate, although my parents loved them. I think they were quite stodgy, ideally they'd have been best served with a salad. :)
My own gran who hailed from the northeast of England made something very similar. It was a way of using up leftovers, a bit like bubble and squeak, which I do like. The latter was usually made with cabbage and mash and it's the only way I can be persuaded to eat Brussels sprouts which I usually loathe. I could take or leave the rissoles although I might be tempted to try Jimmie's veggie version. :o)
I think what you call bubble and squeak is what's called colcannon in Ireland. Mary Black sings of it here:

Edited at 2013-10-11 09:35 (UTC)
Although if I recall correctly colcannon doesn't get fried as bubble does?
My mother used to mince up the remnants of the Sunday leg of lamb to make rissoles for Monday's dinner. I'm not sure what else was in them (possibly bread, probably not onion because two of the family couldn't digest it), but as far as I recall they were served just like any other meat, with veg and potatoes.
I'd love to try rissoles someday. I learned about them ages ago from the old show Are You Being Served?
I'm sure they would be different in the US. In the last few days I've seen numerous recipes.