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 entrée, dessert or side dish.
Provided by IndoFoody
Categories Indonesian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- Make the filling: heat up the wok, then sauté 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.
- 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.
- 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.
- Serve with fresh green bird's eyes chillies or chilli sauce.
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Ethel Durant
[email protected]Overall, I really enjoyed this recipe and will definitely be making it again.
Bjor Du Plessis
[email protected]These rissole were a bit too spicy for my taste.
Cabdi Aden
[email protected]I'm not a big fan of rissole, but these were actually pretty good.
Kazi Shahadat hossan
[email protected]These rissole were a great appetizer for my party.
Madii Weedy
[email protected]I love the combination of flavors in this recipe. The sweet and savory filling is perfect.
Samuel Kuma
[email protected]These rissole were a bit too greasy for my taste.
Muhmood Ul Hassan
[email protected]I followed the recipe exactly and my rissole turned out great! Thanks for sharing.
kasho Islamabadi
[email protected]These rissole were bland and tasteless.
luvly nataliaaa
[email protected]I'm not sure what I did wrong, but my rissole didn't turn out as crispy as I would have liked.
Abdullah Sahil
[email protected]The only thing I would change is to add a bit more salt to the filling.
Jeff Moye
[email protected]These rissole were a great way to use up some leftover mashed potatoes.
Darbenson Francois
[email protected]I substituted ground chicken for the beef and they were still really good.
Adetona Olamide
[email protected]These were delicious! I'll definitely be making them again.
Shahjahan Afif
[email protected]The instructions were easy to follow and the rissole turned out perfectly.
Gannat Hossam
[email protected]These rissole were a bit more time-consuming to make than I expected, but they were definitely worth the effort.
Sakib Khan
[email protected]I love how versatile this recipe is. I was able to use up some leftover vegetables in the filling, and they turned out great.
Maggie Van Der Linde
[email protected]Wow, these Indonesian-style rissole were a hit at my dinner party! The filling was flavorful and perfectly seasoned, and the outer layer was crispy and golden brown.