This Indonesian version of Rissoles are stuffed with veggies and chicken and enclosed in crepe-like wrappers and rolled into bread crumbs and fried. Usually served with whole bird’s eye chili (but you don’t have to). Definitely a crowd pleaser!
There are many kind of Rissoles from all over the world. Rissoles are one of the appetizers in Indonesia too. It is almost similar with croquette, filled with meat (we used chicken meat) and some veggies but croquette is wrapped with mashed potato and risol is wrapped in a crepe-like wrapper.
The presentation of Risoles in Indonesia is unique in a way that a whole chili is tucked into one of the ends of Risoles. Some people take one bite of the Risoles and one bite of the chili and so on and so forth. You can totally skip this part if it sounds intimidating 🙂 It does take a bit of an effort to make Risoles from scratch, but I think it’s worth it! My mom made them for Fiorina’s 3rd birthday and Iven’s one month celebration many years ago and they were big hits! Thanks mama for the recipe again.
- 2 carrots peeled and diced
- 5 oz green beans diced
- 2 large boneless skinless chicken breasts/thighs steamed and shred the meat
- 3 large potatoes peeled and diced and submerged in cold water until ready to cook to prevent browning
- 1 small onion diced
- 2 Tbsp milk powder
- 1 tsp of nutmeg powder
- Salt and pepper to taste
- 2 Tbsp of cooking oil
For the skin:
- 14 oz all-purpose flour
- 2 whole eggs beaten
- 3 1/2 oz butter melted
- 1/2 Tbsp salt
- 2 tsp sugar
- 4 cups milk
- 2 eggs beaten
- 2 cups or more of plain bread crumbs
- Cooking oil
Preparing the filling:
Cook the carrots, green beans and potatoes by either boiling or steaming them until they are really soft
Steam the chicken meat until cooked through, about 30 minutes. I like to steam versus boiling because by steaming, the meat doesn't taste bland. Save the juice for other use (It's good stuff). When it's cool enough to handle, shred the meat. Set aside
Heat some oil in a wok and saute onions until fragrant and soft, about 5 minutes. Add in the cooked vegetables and shredded chicken meat. Continue to saute for about 3 minutes. The potatoes should be at the point of somewhat mushy but not like mashed potatoes. Season with salt, pepper and nutmeg powder. Add in the milk powder and stir a little bit and then add in the all-purpose flour (do not mix the all-purpose flour with any water, just sprinkle them on top and then stir to mix them well)
The filling should be slightly thickened and somehow a bit mushy by now.
Remove from the heat and let cool before wrapping. Can be prepared one day ahead
Making the skin:
In a large mixing bowl, add in all-purpose flour, salt, sugar, and eggs. Stir to mix everything. Gradually add in the milk and stir to mix thoroughly. Lastly add in the melted butter. Important step: Strain the mixture to get rid of any lumps
Preheat the non-stick skillet pan on low heat. Make sure you smear the pan with a little bit of oil (just a bit as you don't want to "fry" the skin, just enough so it won't stick to the pan) or if you have PAM non-stick spray, that's even better
Laddle about 50 ml (about 1/4 cup for 8-inch pan) of the batter onto the pan and immediately swirl it around the pan to make sure it covers the entire surface of the pan. Cook for about 1 minute or a bit longer, you should be able to flip it to the other side and let it brown just a little. Remove and flip onto a plate
Continue until you finish with the rest of the batter. Important step: you need to stir the batter each time before you ladle it over to the pan. You need to oil the pan/ spray with non-stick sprayer for each skin
Lay one skin on a flat surface and spoon about 1 Tbsp of the filling, spread them in the middle of the skin (more towards your body). Fold the bottom part (the part near your body) and then the two sides and rolled it up. It will look a bit flatter after it's being wrapped. Continue with the rest of the skins and fillings
Heat up generous amount of oil in a medium deep skillet or fryer. Coat the risoles in egg wash and then roll onto the bread crumbs
It is best not to over crowd your fryer. Fry about 4-5 at one time or as much as your fryer can accommodate. Fry until they are golden brown. Garnish by tucking the chili onto one of the ends of the risoles. You can remove the stems of the chili
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