Rissole is a snack food in Indonesia, where they are called risoles (pronounced ‘riss-ol-less’). The skin is made from batter in the same fashion as a flat crepes. They are commonly filled with bechamel, chicken, and diced vegetables – including carrot, celery, common beans and potato. The filling is wrapped inside the skin, then the package is rolled upon breadcrumbs and fried in ample amounts of hot cooking oil.
I N G R E D I E N T S
F I L L I N G
- 500gr Minced Chicken
- Green Beans
- Carrots cut dice
- Minced Garlic
- Minced Onions
- 1/2tsp nutmeg powder
- 2tbsp condensed milk
- 2-3tbsp All Purpose Flour
- Chicken Powder
- Salt
- Pepper
- Milk
R I S O L E S K I N S
- 125gr All purpose four
- 50ml water
- 200ml milk
- 1tsp salt
- 1egg
D I P P I N G
- 2eggs
- 500gr breadcrumbs
- chicken powder
H O W T O P R E P A R E
C H I C K E N R A G O U T
- Melt margarin then stir fry garlic and onions.
- Add in the chicken then fry for a while then add in beans and carrots
- Add flour , stir well then add milk
- Add salt, pepper, chicken powder and nutmeg. You will get very creamy filling.
R I S O L E S K I N S
- Combine flour, egg, salt, water & milk
- Mix everything well and no lumps, the batter will almost look like pancake batter but more thinner
- Warm your pan and fry them like pancake
- Put aside wait until cool
F I N A L
- Take a rissole skins and fill it with the chicken ragout, fold.
- Dip the rissole into the egg batter and coat with breadcrumbs mixed with chicken powder
- Fry them in a hot oil until golden brown.
- Served with Sambal ABC
Dapur Kornhills 