Meat & Veggetable Rissole

Name: Meat & Veggetable Rissole
Yield: 10 pieces
Cuisine: American
Ingredients: Crepe/skin; 200 gr all purpose flour; 400 ml milk; 1 egg; 1 tbs melted margarine (room temperature); 1 tsp tapioca/sago flour; 1 pinch salt; Italian style bread crumbs (in a bowl); Filling; 200 gr ground meat (beef/chicken); 2 carrots; 1 potatoes; 50 gr sweet peas (optional); 50 gr green beans (optional); Alternatively you can use 1 medium-sized can of mixed vegetables; 1 onion (chopped thinly); 2 garlic (chopped finely); 5 fresh celery (chinese celery) leaves (chopped thinly); 3 green onions (chopped/sliced thinly); Salt; Pepper; Sugar; 1 pinch ground nutmeg for aroma; 2 tbs corn starch or all purpose flour; 1 cup milk; 2 kraft singles or any cheese singles brand; Some water

Ros Coughlin @cook_7909552

Rissole is one of very popular tasty snacks from Indonesia. This dish was introduced by Europeans who came to Indonesia for our spices and has now been modified to suit the palate of Indonesian people. This is my top 10 most favorite Indonesian appetizers (snacks).

Ros Coughlin @cook_7909552

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Ingredients

10 pieces

Crepe/skin
200 grall purpose flour
400 mlmilk
1egg
1 tbsmelted margarine (room temperature)
1 tsptapioca/sago flour
1 pinchsalt
Italian style bread crumbs (in a bowl)
Filling
200 grground meat (beef/chicken)
2carrots
1potatoes
50 grsweet peas (optional)
50 grgreen beans (optional)
Alternatively you can use 1 medium-sized can of mixed vegetables
1onion (chopped thinly)
2garlic (chopped finely)
5fresh celery (chinese celery) leaves (chopped thinly)
3green onions (chopped/sliced thinly)
Salt
Pepper
Sugar
1 pinchground nutmeg for aroma
2 tbscorn starch or all purpose flour
1 cupmilk
2kraft singles or any cheese singles brand
Some water

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Steps

1

Step 1, make the filling
2

Slice potatoes and carrots into small dice, slice green beans thinly. Wash and dry them in a strainer.
3

On medium heat, sauté onion until tender, then garlic until golden brown
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Add meat, a pinch of salt & pepper, stir the meat well until it's fully cooked
5

Add all the vegetables. Stir and cook until tender. Add some water. (If you use canned veggies, the process is faster and no water is needed). Add salt, pepper and sugar to your taste. I like mine on a sweeter side with the ratio salt, pepper, sugar 1 tsp:1/2 tsp:2tbs (or more), add a pinch of ground nutmeg. Stir well.
6

When vegetables are tender, add a mixed of milk and corn starch (all purpose flour). Mix well, the filling will get thicker and heavier, then add the kraft singles for creamier taste.
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Keep mixing all the ingredients well for about 5 minutes. Then turn the stove off. Let it cool off.
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Step 2: Make the Crepes/Skin
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Mix all the ingredients and add milk as you whisk. Wisk until all is mixed well and no lump. You may use a mixer wit low speed to avoid lumps or a strainer to filter unwanted lumps.
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On a bowl, separate some dough to mix as coating. Use a small pan on medium heat, add a little vegetable oil or margarine then use a brush to cover the pan, add a scoop of the dough to the hot pan, cook until you see no more whites (crepe texture must be tender, easy to fold and not dry). Flip the pan and place the crepe on a non stick baking sheet, then brush or spray it with cooking oil. Repeat the process until the dough is all used.
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Step 3: Make the rissole roll
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Place 1 crepe on a plate or baking sheet, add 1 tbs filling then fold like an envelope or a triangle.
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Coat all the roll with the prepared dough on the bowl before fully coating it in a bowl of bread crumbs.
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Step 4: Frying and Storage
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Deep fry it in vegetable oil until it's golden brow. It should be crispy outside and soft and creamy inside. Or you can freeze, vacuum seal then keep in the freezer for longer storage.
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For more help especially with step 2 and 3, you can check out these links: https://youtu.be/qk_RsJJA7tY. https://youtu.be/IXNpzeBa-Gg
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Enjoy! 😍🌹