Indonesian Rissoles

Rissoles is a popular Indonesian pastry snack featuring a creamy, savoury filling encased in a thin crepe wrapper, coated in breadcrumbs, and fried to golden perfection. Typically stuffed with chicken, vegetables, and a rich white sauce, these versatile snacks can be customised with various fillings to suit any palate. Crispy on the outside and soft within, risoles make for a delicious appetiser or party treat.

Prep Time 40

Cook Time 20

Total Time 1

Servings Rissoles

Ingredients

For the crepe wrapper:

200 g plain flour
2 large eggs free range
500 ml milk
1 pinch salt
1 tbsp vegetable oil

For the filling:

2 tbsp vegetable oil
1 small onion finely chopped
2 cloves garlic minced
150 g cooked chicken shredded
1 medium carrot finely diced
1 medium baking potatoes finely diced
250 ml milk
1 tbsp plain flour
1 tsp salt adjust to taste
½ tsp ground nutmeg optional
½ tsp black pepper

For the coating:

2 large eggs beaten free range
150 g breadcrumbs
Oil for frying

Instructions

Make the crepe wrapper:

In a bowl, whisk the eggs, milk and salt. Gradually add the flour, whisking until smooth. Stir in the oil.
200 g plain flour, 2 large eggs, 500 ml milk, 1 pinch salt, 1 tbsp vegetable oil
Heat a non-stick pan over medium heat and pour a small ladleful of batter, spreading it thinly. Cook for 1-2 minutes until set, then flip and cook briefly on the other side. Repeat until all the batter is used, stacking crepes with parchment paper between them.

Prepare the filling:

Heat oil in a pan and sauté the onion and garlic until fragrant. Add the carrot and potato, cooking for 5 minutes.
2 tbsp vegetable oil, 1 small onion, 2 cloves garlic, 1 medium carrot, 1 medium baking potatoes
Stir in the chicken, flour, milk, salt, pepper and nutmeg. Cook until the mixture thickens, then let it cool.
150 g cooked chicken, 250 ml milk, 1 tbsp plain flour, 1 tsp salt, ½ tsp ground nutmeg, ½ tsp black pepper

Assemble the rissoles:

Place a spoonful of filling on a crepe. Fold the sides inward and roll it tightly to form a neat parcel.

Coat and fry:

Dip each parcel into the beaten egg in one dish, then coat it with breadcrumbs in the second dish.
2 large eggs, 150 g breadcrumbs
Heat oil in a deep pan and fry the rissoles until golden brown. Drain on paper towels.
Oil

Notes

Serving Suggestion for Indonesian Rissoles:

Serve rissoles warm with a side of spicy sambal, ketchup, or mayonnaise for dipping. These crispy snacks are perfect for any occasion and sure to impress!

Nutrition