Risoles Indonesian Style of Rissole

Indulge in the irresistible flavors of *Risoles Indonesian Style of Rissole*, a beloved snack that’s perfectly crispy on the outside and creamy on the inside. This traditional Indonesian treat features delicate homemade crepes stuffed with a savory, velvety filling of shredded chicken, diced veggies, and a hint of nutmeg for a touch of warmth. Coated in golden breadcrumbs and fried to crunchy perfection, these risoles make a satisfying appetizer or party favorite. Serve them warm with a side of spicy chili sauce to complete the authentic Indonesian experience. Perfect for entertaining or an indulgent snack, these hand-rolled delights are easier to make than you think! Keywords: Risoles recipe, Indonesian snacks, crispy risoles, chicken filling, party appetizers.

Nutriscore Rating: 61/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 10

Ingredients

• 200 grams All-purpose flour
• 3 large Eggs
• 500 ml Milk
• 2 tablespoons Butter (melted)
• 200 grams Chicken breast (shredded)
• 100 grams Carrots (diced)
• 100 grams Potatoes (diced)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 tablespoon Butter (for filling)
• 2 tablespoons All-purpose flour (for filling)
• 200 ml Milk (for filling)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg (optional)
• 200 grams Breadcrumbs
• 500 ml Oil (for frying)
• 100 ml Water

Directions

Step 1

In a large mixing bowl, whisk together the flour, 1 egg, milk, melted butter, and a pinch of salt until smooth. Let the batter rest for 15 minutes.

Step 2

Heat a non-stick skillet over medium heat and lightly grease it with a small amount of butter or oil. Pour a ladle of the batter into the skillet, swirling it around to make a thin crepe. Cook for about 1-2 minutes until set, then remove from the pan. Repeat until all the batter is used. Set the crepes aside.

Step 3

In a pan, melt 1 tablespoon of butter over medium heat. Sauté the chopped onion and garlic until fragrant and translucent, about 2-3 minutes.

Step 4

Add the diced carrots and potatoes to the pan. Cook for 5 minutes until slightly tender.

Step 5

Stir in the shredded chicken, salt, black pepper, and nutmeg. Mix well.

Step 6

Sprinkle 2 tablespoons of flour over the filling and stir quickly to combine. Gradually add 200 ml of milk while stirring to create a creamy filling. Cook for another 2-3 minutes until the mixture thickens. Remove from heat and let it cool.

Step 7

Take one crepe and add 2-3 tablespoons of filling to the center. Fold the bottom up, fold the sides in, and roll it up tightly to create a neat package. Repeat for all crepes.

Step 8

In a small bowl, beat the remaining 2 eggs with 100 ml of water. Spread the breadcrumbs on a plate.

Step 9

Dip each risoles roll into the egg mixture, then coat it in breadcrumbs. Repeat for all rolls.

Step 10

Heat oil in a deep frying pan over medium heat. Fry the risoles in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

Step 11

Serve warm with chili sauce or your favorite dipping sauce.

Nutrition Facts

Serving size	(2455.5g)

Amount per serving	% Daily Value*
Calories	7392.4

Total Fat 584.8g	0%
Saturated Fat 110.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 886.1mg	0%
Sodium 6309.2mg	0%
Total Carbohydrate 397.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 61.1g
Protein 159.7g	0%

Vitamin D 461.7IU	0%
Calcium 1234.2mg	0%
Iron 25.5mg	0%
Potassium 3000.1mg	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: 70.2%

Protein: 8.5%

Carbs: 21.2%