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Rissoles Recipe – Mouth Watering Indonesian Roll Snacks With Chicken Ragout

Making Rissoles is one of my favorite activities since I used to do it every morning when I was young.

When I was a little girl, on the verge of 14 years, I often woke up early in the morning, at 1 in the morning to make this appetizer, and to sell them in the morning, to live.

We were not rich, so we had to work hard to live. That time was probably the most learning time of my cooking style, and I am very glad that I learned this skill, with a big thanks to my mom.

Try this delicious rissoles recipe, I am sure you will find it delicious.

Ingredients for the filling:

1/2 kilo of chicken fillet or chicken breast, rub with vinegar or lemon juice and rinse with clean water

1 kilogram carrot, cubed into small pieces

500 grams of mushroom, cut in the same shape as the carrot

1 liter of milk

1 cup chopped celery

1 large bowl of wheat flour, mix with milk until you get a runny mixture

2 teaspoons of bouillon powder

2 onions, chopped

Salt

sugar

3 spoon of nutmeg powder

How to make the filling:

Cook the chicken fillet in the boiled water until the chicken is tender. remove And shredded the chicken and cut into pieces. Try to make very small pieces of chicken, not too big. It makes the rissoles better if you can’t find such large pieces of chicken. Set aside

Heat 3 tablespoons of vegetable oil in a large pan, add the chopped onion and stir until fragrant. Add the shredded chicken and the chicken broth. Let them boil.

Add the carrots and the mushroom. Let them cook until the carrot is soft. Add sugar, salt, nutmeg and chopped celery. Taste it. Add more ingredients to your taste. The taste should be delicious and a little sweet.

Add some milk, let them cook until boiling. And add the flour mixture, keep stirring it until the mixture is well mixed. You have to be quick with the last action, or you get the wrong mix. It is best to have someone else pour the flour mixture while you stir the boiled mixture. It is not really easy to pour the flour mixture and mix the filling at the same time to get the best and well mixed mixture. Make the mixture slightly solid so you don’t have a problem putting it into the rissole sheets. Set aside

The ingredients for the sheets:

2 kilograms of wheat flour

4 liters thin coconut milk

Salt to taste

6 eggs

Instructions:

Mix all the ingredients in a large bowl, the mixture should be thin not too thick like pancake mix, or else the leaves would be too thick and it’s harder to fold and it’s not too really tasty.

Take a pan for the pancake, smear it with oil, and make a sheet like pancake leaves, and put it on the plate that you have already oiled it, turn the leaves and fill it immediately with the filling. Do not wait until cold, it is the most effective and the fastest way to work.

Do this until the mixture is completely gone. When you are done, dip the rissoles one by one in the beaten eggs and then roll in the breadcrumbs.

And baked them in the hot oil. Ready to serve.

The ingredients for dipping:

3 eggs, chopped

3 plates of breadcrumbs

For 90 pieces.

This recipe is a little too much if you want to make it in a small amount. Just adjust the amount to your needs.

Tips:

Make it in good quantity, like 50 pieces if you have time. Put it in a freezer. Use a good freezer bag so the rice balls don’t stick to each other. Use a plastic sheet in between to make it easier for you to take the rissoles out of the container one by one if you need to.

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