22. Rissolles

• June
• 9

11:50 pm Egg-y or Dairy, Home Cooking, Tea Time Treats

I made this purely out of curiosity. I had never heard of rissolles, so I had no idea what it was and how it should taste like.

So I searched online, and came to the conclusion that risolles is whatever you wanted it to be. Just make sure that the skin is soft and pliable, and the filling could be anything under the sun really.

The husband don’ t like to eat risolles with coatings, so I made plain ones for him and pumpkin. We enjoyed this quite warm, dipped into hot chilli sauce.

• 1 1/2 + 2 TB plain flour, sifted
• 1 tsp salt
• 2 eggs
• 1 cup evaporated milk
• 1/2 cup milk
• 4 TB melted butter

Mix the sifted flour, salt, eggs, evaporated milk and plain milk together. Then add in the melted butter. Strain the mixture to ensure that there would be no lumps around. Set aside in the fridge for at least 30 minutes. The consistensies should resembles pancake batter. Lightly brushing a nonstick pan with oil, pour enough batter into the pan to make a thin pancake skin. Cook on medium low so as not to burn, and flip it around gently when the bottom layer turned golden brown. Don’t overcook because we needed the skin to be soft and pliable. Repeat till finish. This batter would yield about 8 thin pancakes.

For the filling: Anything goes as far as filling is concerned. I made this filling 250g ground beef 1 celery stick, diced 1 carrot, diced 1 medium potato, diced About 1/4 cup corn kernels 1 onion, diced 3 garlic, crushed, then diced finely 1 tsp curry powder Salt to taste

Saute garlic and onion until fragrant and translucent, then add curry powder mixed with about 4 TB water. Continue sauteeing until the oil separated. Then add the ground beef. Stir, add add the rest of the vegetables. Add about 1/4 cup of water, and then let it simmer until the filling dried up. Remember to stir it once in a while, and it would take just about 20 minutes to dry up. Adjust seasonings, then let it cook before filling it into the rissolle skin/pancake.

To ensemble: 1/4 cup grated cheddar cheese 1 cup breadcrumbs 2 eggs, beaten Take about 3 TB of the fillings (depending on how large your pancake was), and heaped it on one side. Then make a parcel of it, making sure the seam was on the bottom when laying it down, like in photo. Then gently drop the rissolles, one at a time, into the beaten eggs. Then coat it into the breadcrumb and cheese mixture. Set aside. Then deep fry the rissolles in hot oil, frying till the crumbs turned golden. Could be served warm or at room temperature.