Wednesday, 30 July 2008


Extracted from Wikipedia:

A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savory ingredients, most often minced meat or fish, and is served as an Entrée, dessert or side dish.

In Indonesia we call them RISOLES and use pancakes/crepes for the 'skin' and fill with ragout. That is the common one that you can buy in shops.
Usually served with mustard sauce and bird chillis (small chilli).

For pancakes/crepes:
200g Flour
600ml Milk
3 Eggs
75g Melted butter

Extra egg(s) and bread crumbs

For filling:
200g Minced meat
150g Vegetables (I used grated carrots and frozen peas)
1 Onion, chopped finely
2 cloves of Garlic, crushed and chopped finely
2 tbsp Butter
3 tbsp Flour mixed with 1 cup of milk
1 Stock cube

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled frying pan (23cm diameter) over medium high heat. Pour or scoop the batter onto the frying pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the edges turn brown. Loosen with a spatula, turn and cook the other side. Set aside.

For the ragout:
Heat a little oil in a pan then fry the onion until soft then add the garlic and fry for a little while more.
Put in the minced meat, fry until it changes colour.
Add the vegetables, stir for awhile.
Pour in the flour and milk mixture, stir until it thickens.

Heat some oil in a pan for deep frying.

Put some of the filling in the centre of one of the crepes.
Fold in both sides, and then fold in the top and bottom to make a rectangular parcel.
Next roll it in beaten egg until all covered, then roll it on the breadcrumbs until it's well coated.
Repeat until you have used up all of the crepes and filling.
Deep fry the risoles until they are brown all over.

Ready to serve.

Note: You can bake the risoles in the oven instead of deep frying, if you want to.

1 comment:

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