Rissóis (Portuguese Rissoles)

While the Portuguese are not known for tapas we do have a fair share of snack items that are typically referred to as “salgados” which means salt things.  Rissóis, croquettes, marinated olives, cod fish fritters, pickled pork ear salad and peixinhos da horta (translated means little fish from the garden which is breaded or floured vegetables tha are fried) among others are popular salgados that the Portuguese snack on.  Rissóis can be made from just about any leftover protein and even vegetables but shrimp is by far the most popular version.  They can be had at just about any meal and are ideal for packed lunches or a picnic.  I enjoy them for breakfast with a galão (made of espresso and foamed milk kind of like a latte).  The ingredient measurements are an approximation since the preparation can vary the consistency of the dough.   What your are looking for is something that is firm yet supple since you are going to eventually fry it.  It cannot be too firm or else it will crack when you fry but you don’t want sopping wet or else it will never hold in the filling.  The amount of seasoning for the enchido (filling) is also up to you although traditionally they aren’t to spicy.  Its a fine balance where the spicy heat should be a subtle undertone just barely there.  After frying make sure to drain on a wire rack over a cookie sheet or on some absorbent paper.  You can freeze them before cooking and just pop them in some hot oil whenever you fancy.  

***Note*** Here is guide to what cubes/stock to use:

Turkey, Chicken, Veal and Pork use Chicken Stock
Vegetable use Vegetable stock
Fish or shrimp use seafood or fish stock
Beef use Beef Stock