Low Sodium Risoles

Delight your taste buds with these Low Sodium Risoles, a healthier twist on the classic Indonesian savory snack. These golden, crispy rolls are made with delicate, crepe-like pancakes filled with a flavorful mixture of tender chicken, sautéed vegetables like carrot and cabbage, and a touch of warming paprika and black pepper. The filling is thickened with a low sodium chicken broth slurry, ensuring a rich texture without the extra salt. Coated in breadcrumbs and lightly pan-fried in olive oil, these risoles are a satisfying treat that’s perfect as a snack or appetizer. With no compromise on flavor, this low-sodium recipe is ideal for those seeking a wholesome, heart-friendly option that doesn’t skimp on crispness or taste.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 150 grams All-purpose flour
• 250 ml Milk
• 3 large Eggs
• 200 grams Skinless chicken breast
• 1 medium Carrot
• 100 grams Cabbage
• 1 small Onion
• 2 medium Garlic cloves
• 3 tablespoons Olive oil
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 100 ml Low sodium chicken broth
• 1 tablespoon Cornstarch
• 100 grams Breadcrumbs
• 2 tablespoons Unsalted butter
• 1 tablespoon Parsley (optional)

Directions

Step 1

Begin by preparing the pancake batter. Mix 150 grams of all-purpose flour with 250 ml of milk and 1 beaten egg in a bowl. Whisk until smooth with no lumps, then set aside to rest.

Step 2

For the filling, finely dice the onion and garlic. Cut the chicken breast into small cubes, peel and grate the carrot, and thinly slice the cabbage.

Step 3

Heat 1 tablespoon of olive oil in a pan over medium heat. Add diced onion and garlic, sauté until fragrant and translucent.

Step 4

Add the chicken cubes to the pan, and cook until they start to turn golden brown. Add grated carrot, sliced cabbage, 0.5 teaspoon black pepper, and 0.5 teaspoon paprika.

Step 5

Pour in 100 ml of low sodium chicken broth and bring to a simmer. Mix 1 tablespoon of cornstarch in a little water to make a slurry and add to the mixture, stirring until it thickens. Cook for another 5 minutes. Remove from heat and let it cool.

Step 6

In a separate pan, heat a small amount of unsalted butter over medium heat. Pour a small amount of the pancake batter to form a thin circle, similar to a crepe. Cook until the edges are dry, then flip and cook the other side. Repeat to make 8 pancakes.

Step 7

Spoon a little filling onto each pancake, fold in the sides, and roll up tightly to encase the filling.

Step 8

Beat the remaining 2 eggs in a shallow dish. Dip each risole in the egg wash, then coat in breadcrumbs. Ensure they are well coated.

Step 9

Heat 2 tablespoons of olive oil in a pan over medium-high heat. Fry the risoles for about 2-3 minutes on each side until they are golden brown and crispy.

Step 10

Serve hot, garnished with parsley if desired. Enjoy your low sodium risoles as a delicious snack or appetizer.

Nutrition Facts

Serving size	(1320.2g)

Amount per serving	% Daily Value*
Calories	2349.6

Total Fat 100.1g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 807.6mg	0%
Sodium 2368.6mg	0%
Total Carbohydrate 240.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 31.5g
Protein 123.9g	0%

Vitamin D 236.4IU	0%
Calcium 615.8mg	0%
Iron 17.6mg	0%
Potassium 1438.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 21.0%

Carbs: 40.8%