Risoles

The above images are images of Risoles or Rissole. Special snacks loved by everyone who likes savory, crunchy, tasty, rolled, filled and fried pancakes. Yes, I do not know how to describe this thing. I just like this popular snack from Indonesia and I try to make this from scratch this time.

makes 15 pieces

what you need for the skin/pancakes

100 gr all purpose flour

1 tsp salt

2 eggs

250 ml low fat milk

3 tbs liquid margarine

cooking oil + brush

a small (20 cm) non-stick pan

for the filling:

3 medium size carrots, washed, peeled, diced

3 medium size potatoes, washed, peeled, diced

250 gr/ 9 oz cooked/baked/any left-over chicken breast, shredded

2 stalks spring onions, chopped 

3 tbs oil

2 garlic cloves, crushed, chopped

2 tbs finely chopped shallot

1 tsp sugar

1 tsp chicken powder

salt and pepper

2 tbs flour + 50 ml water, mixed together

for the coating and deep frying:

75 gr flour

150 gr bread crumbs

1 very large egg or two small eggs, beaten

oil for deep frying

method: 

1. For the filling: Heat the oil in a pan. Add both chopped garlic and shallot, mix well. As soon as those makes fragrance, add the diced carrots and potatoes, mix them well completely, close the pan with its lid. After the carrots and potatoes are soft and fully cooked, add the chicken, sugar, chicken powder, salt and pepper. Mix them all together then add the spring onions. Close the pan for about 5 minutes. Open the lid, stir in the flour+water mixture and immediately and quickly, mix them all together.

2. Once they are all mixed and incorporated, turn the heat off, set aside. Let them cool off.

3.  For the pancakes: Beat the eggs. Whisk the beaten eggs with milk and liquid margarine. In a big bowl mix the flour, salt and egg-milk-margarine mixture. Whisk them all together.

 4. Brush the small pan (that size of 20cm) with cooking oil and heat it. Ladle about 40ml the pancake mixture to the pan or use a small size soup ladle to pour the pancake mixture to the pan. 

5. Swirl the pan around so that the pan is evenly covered with the pancake mix. Cook it for about 1 minute until it can easily come off the pan when you flip over the pancake to a flat surface like to a plate or a cutting board.

6. Place 1 tbs of filling in the middle of the pancake, fold it gently from the bottom part up (roll it away from you towards the upper side), the left side to the middle and the right side to the middle too. Roll it up to the upper part of the pancake. No need to seal it. It sticks together. Repeat the same process for the remaining pancake mix and filling.

7. The coating process: Carefully roll each Risoles to the flour, then to the beaten egg, then to the bread crumbs. Set aside. Repeat the same process for all Risoles.

8. Heat the oil for deep frying. Fry the Risoles per batches, maximum 5 pieces per batch. Be careful in frying them as too much Risoles flipping-over will cause some hole on the Risoles skin that can result in nasty looking Risoles. Fry them until golden brown.