Ingredients
- For Risoles Wrapper:
- 300g bread flour or high protein flour
- 3 eggs
- 900 ml milk
- 100 ml water
- 1 teaspoon salt
- 2 tablespoon margarine or butter, melted.
- For Filling Ingredients:
- 300 gram chicken thigh fillet
- 1 carrot, finely diced 0.5x0.5cm
- 1 potato, finely diced into 0.5x0.5cm
- 4 shallots, sliced thinly
- 3 cloves of garlic, minced (optional)
- 1 stalk of celery, finely diced (optional)
- 4 tablespoon plain flour
- 400 ml milk
- 300 ml water from boiling the chicken or can use normal water
- 2 slices of cheddar cheese
- 2 tablespoon of margarine/butter to fry
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- For dipping:
- 2 eggs, lightly whisked
- Few cups of Panko breadcrumbs
- Oil to fry (recommended to use either rice bran or canola oil)
Method
- How to make the wrappers: Sift the flour into a bowl and add salt and eggs. Mix well using a whisk until well combined.Gradually add the milk and water, whisk them to make a smooth texture. And add the melted butter last, whisk until well mixed. If needed, strain the mixture before cooking. Heat up say 20cm non-stick pan with low heat. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside. Repeat the process until you use up all of the mixture.
- How to make the fillings: Boil the chicken until cooked. Keep the water, and cut the cooked chicken into 1x1cm, roughly. Boil the carrot and potato using the water from boiling the chicken, until the vegetables are half cooked. Set aside. Again keep the water. Make the filling: heat up the wok, then sauté the shallot and garlic until fragrant. Add the flour, milk and the water from boiling the chicken, mix well. Add the cooked chicken, carrot and potatoes and celery. Add the cheese, salt, pepper, sugar. Continue cooking until the mixture starts to thicken up. Turn off the heat and cool down the mixture. ** Tip: can make the filling ahead of time, cool the mixture in the fridge and ready for use the following day
- Making the Risoles; Take one Risoles's wrapper then add around 1 tablespoon of filling from the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.Dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.
- Best served warm with fresh green bird's eye chillies or ABC Extra Hot Chilli sauce .
Product used in recipe
- Obento - Panko Breadcrumbs
- ABC - Extra Hot Chilli Sauce