Vegetarian Risoles

Delight in the crispy golden perfection of Vegetarian Risoles, a plant-based take on this beloved Indonesian snack. These savory crepes are filled with a vibrant medley of sautéed vegetables, including carrots, peas, and cabbage, seasoned to perfection for a burst of flavor in every bite. The secret to their irresistible texture lies in the cocoa-infused breadcrumb coating, which adds a subtle sweetness and deep golden hue. Rolled into neat cylinders and fried until perfectly crispy, these risoles make an ideal appetizer, snack, or party finger food. With just 45 minutes of prep time, they’re a satisfyingly crunchy treat that’s easy to whip up and guaranteed to impress vegetarians and omnivores alike! Perfect for those searching for "vegetarian Indonesian recipes" or "crispy vegetarian appetizers," this recipe is a flavorful crowd-pleaser that’s as fun to make as it is to eat.

Nutriscore Rating: 57/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 150 grams all-purpose flour
• 300 milliliters milk
• 1 large egg
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely diced
• 100 grams green peas
• 100 grams cabbage, finely shredded
• 2 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon Dutch processed cocoa powder
• 100 grams breadcrumbs
• 500 milliliters vegetable oil

Directions

Step 1

In a mixing bowl, whisk together the flour, milk, egg, and a pinch of salt until smooth to create the batter. Set aside for 15 minutes.

Step 2

In a large pan, heat butter with olive oil over medium heat. Add onions and sauté until translucent.

Step 3

Stir in the garlic, carrots, peas, and cabbage. Cook until the vegetables become tender, about 5 minutes.

Step 4

Season the veggie mixture with salt and pepper. Remove from heat and let it cool to room temperature.

Step 5

Heat a non-stick pan over medium heat. Lightly grease with a bit of butter, then pour a ladleful of batter into the pan, tilting the pan to spread the batter evenly.

Step 6

Cook the crepe for about 1-2 minutes or until the edges are slightly crispy. Do not flip. Remove and set aside. Repeat with the remaining batter.

Step 7

Place 2 tablespoons of the vegetable filling onto one side of a crepe. Fold the sides over the filling, then roll up the crepe tightly starting from the filled side to form a cylinder.

Step 8

In a shallow dish, add the breadcrumbs and cocoa powder together for color and slight sweetness. Mix well.

Step 9

Dip each risole in the reserve milk to moisten, then coat evenly with the cocoa-breadcrumb mixture.

Step 10

In a deep frying pan, heat vegetable oil over medium-high heat. Fry the risoles in batches until golden brown and crispy, about 3-4 minutes each side.

Step 11

Remove the risoles with a slotted spoon and drain on paper towels. Serve warm as a delightful snack or appetizer.

Nutrition Facts

Serving size	(1500.4g)

Amount per serving	% Daily Value*
Calories	5480.4

Total Fat 498.2g	0%
Saturated Fat 85.1g	0%
Polyunsaturated Fat 286.5g
Cholesterol 279.6mg	0%
Sodium 4371.8mg	0%
Total Carbohydrate 247.9g	0%
Dietary Fiber 20.3g	0%
Total Sugars 39.0g
Protein 55.9g	0%

Vitamin D 181.6IU	0%
Calcium 621.8mg	0%
Iron 15.8mg	0%
Potassium 1551.2mg	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: 78.7%

Protein: 3.9%

Carbs: 17.4%