Indonesian Rissoles

Rissole is a popular snack food in Indonesia, where they are called risoles (pronounced 'riss-o-lez'), borrowed from Portuguese.

It looks like spring rolls but it is different, and has a different taste with spring rolls.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Herti's Kitchen modified by me.

What you need :

Skin :

- 150 g all purpose flour

- an egg

- 200 ml milk, or water

- a pinch of salt to taste

Filling :

- 150 g ground beef or chicken

- 2 medium or 3 small potatoes, cut into small cubes - I skipped this.

- 2 carrots, cut into small cubes

- 4 cloves shallots, peeled and minced

- 2 cloves of garlic, peeled and minced

- 1 stalk of celery, chopped or cut into small cubes

- 1 stalk of green onion, thinly sliced

- 1 tablespoon of flour, mixed with a little of water

- 1/2 teaspoon of ground white pepper, I also added ground black pepper

- salt to taste

- 1/3 block beef seasoning mixture/beef bouillon

- sugar to adjust the taste

- 1 cup of water

Dipping :

- 1 egg

- Bread crumbs

How to make it:

Skin :

1. In a medium size of bowl, combine the flour, salt and egg. Gradually add milk/water whisk them to make a smooth texture. Set aside.

2. Heat up a non-stick pan. Take about 3 spoonful of the batter, pour to the pan and make a thin layer or make crepe's skin. Cook it with low heat.

3. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

Filling :

1. Heat up a pan, sauté shallot and garlic until fragrant or about 3 minutes. Add ground beef and mix them well for few minutes or the beef changes the color.

2. Then add carrots, and celery and 1 cup of water.

3. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker.

4. You can add a little of sugar, ground pepper and salt to adjust the taste.

The rissole :

1. Take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear.

2. 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.

3. Repeat until all the skins are finished.

Dipping and frying :

1. In a bowl, beat an egg. Dip the rissoles into beaten egg then coat them with bread crumbs.

2. Heat up a pan with little bit of oil, and fry them until golden brown in both sides. Set aside.

3. Serve hot with Thai chili or chili sauce.

Preparation : 5 minutes

Cooking : 45 minutes