1/3 Photos of 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.
My Private Note
Units: US | Metric
For Risoles wrapper
- 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)
- 14.79 ml flour, mixed with a little of water
- 2.46 ml pepper
- 1 beef bouillon cube (Maggi or Knorr block)
- sugar, to the taste
- 236.59 ml water
- 1 egg
- 1Make 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.
- 2Make 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.
- 3Make 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.
- 4Prepare 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.
- 5Serve with fresh green bird's eyes chillies or chilli sauce.
Browse Our Top Indonesian Recipes
You Might Also Like...View All Indonesian Recipes
Nutritional Facts for Risoles (Indonesian Style of Rissole)
Serving Size: 1 (274 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 419.1
- Calories from Fat 95
- Total Fat 10.5 g
- Saturated Fat 4.2 g
- Cholesterol 138.1 mg
- Sodium 199.8 mg
- Total Carbohydrate 61.4 g
- Dietary Fiber 5.3 g
- Sugars 4.1 g
- Protein 19.1 g