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Risoles Indonesian Style Of Rissole

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Ingredients

Adjust Servings:
150 g all-purpose flour
1 egg
200 ml milk
salt
150 g minced beef or 150 g chicken
3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped (optional)
1 tablespoon flour, mixed with a little of water
1/2 teaspoon pepper

Nutritional information

419.1
Calories
95 g
Calories From Fat
10.6 g
Total Fat
4.2 g
Saturated Fat
138.1 mg
Cholesterol
199.8 mg
Sodium
61.4 g
Carbs
5.3 g
Dietary Fiber
4.1 g
Sugars
19.1 g
Protein
274g
Serving Size

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Risoles Indonesian Style Of Rissole

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      How many does the recipe make? Thank you!

      • 80 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      Risoles (Indonesian Style of Rissole), Risoles is one of popular appetizers in Indonesia It looks similar with spring rolls but the how to make it is a little bit different Also the taste In Indonesia you can easily get this snack without even bother to spend your time in the kitchen They sell it in the market, bakery, or even along the street The name Risoles is borrowed over from the traditional Portuguese rissole A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entre, dessert or side dish , How many does the recipe make? Thank you!, HI, MY name is Nish I wanted to ask if I can make the wrapper first and the next day the fillings Won’t it be spoil, smell or hard Thanks Nish


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      Steps

      1
      Done

      Make the Wrapper: Take a Bowl Then Combine the Flour, Salt and Egg. Gradually Add the Milk Whisk Them to Make a Smooth Texture. When It's Done, Heat Up Non-Stick Pan. Take About 2 Tablespoons of the Mixture, Pour to the Pan and Make It Thin (just Like How You Make Crepes). Cook It With Low Heat. When the Edge of the Skin Is Dry and You Can Peel Off Easily, It Means It Is Cooked. Set Aside.

      2
      Done

      Make the Filling: Heat Up the Wok, Then Saut the Onion and Garlic Until Fragrant. Add the Meat and Mix Them Well For Few Minutes. Then Add Carrots, Pepper, Salt, Celery and 1 Cup of Water. Cover. When the Carrots Are Half-Cook, Add the Potatoes. Continue Cooking Until They Are Tender and Add 1 Tablespoon of Flour Mixed With Water to Make the Filling Thicker. You Can Add a Little of Sugar to Adjust the Taste.

      3
      Done

      Make the Risoles: Take One Risoles's Wrapper Then Add the Filling in the Bottom. Leave the Bottom Few Centimetres Clear. Lift the Wrapper Over the Top and Tuck It in Under the Filling. Fold Over the Left Side, and Then the Right Side and Roll It Up to Form a Tube. Repeat Until All the Wrappers Are Finished.

      4
      Done

      Prepare the Dipping: Dip the Rissoles Into Beaten Egg Then Coat Them With Bread Crumbs. Deep Fry Them With Low Heat, Set Aside and Use the Tissue Paper to Absorb the Oil.

      5
      Done

      Serve With Fresh Green Bird's Eyes Chillies or Chilli Sauce.

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      Owen Hill

      BBQ master known for his expertly smoked and tender meats with a signature rub.

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