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the shape is because they are cooked faster than a kroket 3 vs 6 to 8 minutes and they are generally cheaper to produce.
and that's why they became popular as pub grub. Markthemac (talk) 07:29, 26 January 2009 (UTC)[reply]
So, I was reading the article, and didn't understand the part about the roux. After looking up the recipe a bit, I see that it's more like a super-thick stew which is thickened with a roux, which is then chilled and rolled into balls and fried. I will be correcting the article to reflect this. — Preceding unsigned comment added by EdwinAmi (talk • contribs) 01:45, 27 August 2019 (UTC)[reply]
