Indonesian Rissole

Selamat siang,

Rissoles in Indonesia are often served as a snack and also as an appetizers. Indonesian rissole might looks different with rissoles here or other European countries. Indonesian rissoles it's not like patties round and flat but more like spring rolls, the only different is, these rissoles rolled in breadcrumbs.

Indonesian rissole filled with savory filling either meat or vegetables and I made mine with potato curry and the rissole wrappers similar to a crepe batter.

INDONESIAN RISSOLE

Ingredients;

1 cup flour
1 egg
2 cup water
1 tablespoon oil
A pinch of salt

For the filling;
2-3 potatoes, peeled and diced
1 onion, chopped
1 clove garlic, chopped
1 tablespoon curry powder
Salt and pepper to taste

METHOD;

- To prepare the filling, heat little oil in a medium saucepan and fry onion and garlic until fragrant.
- Add in curry powder and a little bit of water, continue to cook and add little more water if the curry starts to look dry.
- Add in potatoes and a cup of water, simmer for a few minutes, stirring occasionally.
- Cook until the potatoes are soft, season with salt and pepper and continue cooking until the liquid dries up. Cool.
- For the rissole wrapper, combine flour, egg, water, oil and a pinch of salt. whisk until batter is smooth. Strain the batter if there are any lumps.
- Making rissole just like making a crepe, fill in the crepe with the filling and roll like spring rolls.
- Dip the rissoles into beaten egg then coat them with breadcrumbs.
- Heat enough oil for deep frying, fry until they are golden brown.

Bon appétit!