Risoles (Indonesian Style Of Rissole) Recipe

Name: Risoles (Indonesian Style Of Rissole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Risoles wrapper; 150 g all-purpose flour; 1 egg; 200 ml milk; salt; For filling; 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; 1/2 beef bouillon cube (Maggi or Knorr block); sugar, to the taste; 1 cup water; For dipping; 1 egg; breadcrumbs

Servings: persons

For Risoles wrapper
150 g all-purpose flour
1 egg
200 ml milk
salt
For filling
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
1/2 beef bouillon cube (Maggi or Knorr block)
sugar, to the taste
1 cup water
For dipping
1 egg
breadcrumbs

1
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
Make the filling: heat up the wok, then saute 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
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
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
Serve with fresh green bird's eyes chillies or chilli sauce.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For Risoles wrapper, 150 g all-purpose flour, 1 egg, 200 ml milk, and more.

Yes, Risoles (Indonesian Style Of Rissole) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risoles (Indonesian Style Of Rissole)

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