Risoles
Indonesia style Rissole
Servings 0
Ingredients
Skin
- 200 g flour
- 3 tbsp corn starch/tapioca starch
- 1 tsp salt
- Enough water/almond milk
Filling
- 1 large potato cubed
- 5 baby carrots cubed
- Asian celery thinly sliced, optional, or green onion if not
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1/4 of a large onion chopped
- Salt and pepper to taste
- A drop or two sesame oil Worcestershire sauce (vegan), low sodium soy sauce
- 1-2 tbsp flour dissolved in a little water/vegetable broth/almond milk
Instructions
Skin
- Mixture shouldn't be too thick nor too thin
- Brush pan with a little vegan margarine and make pancakes
Filling
- Saute onion and garlic
- Stir in potato and carrot, cook until tender
- If needed, add 1/4 c vegetable broth
- Stir in celery and season
- Thickened with flour mixture
- Fill pancakes with filling, roll into rissoles shape
- Dissolve a little flour, salt and water. Use this mixture to brush filled pancakes
- Roll rissoles on breadcrumbs and fry in enough oil, on medium heat