Byndiis Rissoles Recipes

RISSOLE POTATOES

Rissole Potatoes image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small (about 1 1/2-inch) red potatoes
2 tablespoons plus 3/4 teaspoon kosher salt
1/4 cup plus 2 tablespoons salted butter, softened
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh chives
1/2 teaspoon black pepper

Steps:

Combine the potatoes and 2 tablespoons of the salt in a large saucepan. Add water to cover the potatoes and bring to a boil over high. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain in a colander.
Melt 4 tablespoons of the butter in a saucepan over medium-high. Add the potatoes; cook stirring occasionally, until golden brown on all sides, 10 to 12 minutes.
Combine the potatoes, parsley, chives, pepper, and the remaining 2 tablespoons butter and 3/4 teaspoon salt in a medium bowl; toss to coat.

MUM'S RISSOLES

Mum's Rissoles image

Mum has been making these rissoles for us for years now. They are the tastiest, easiest rissoles to make.

Provided by Alesha

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

500 g mincemeat
1 onion, finely chopped
3 tablespoons sweet chili sauce
1 egg, lightly beaten
pepper, to taste
breadcrumbs (optional)

Steps:

Place all ingredients in a bowl and mix well together with your hands.
If the mix is too wet add breadcrumbs.
Roll into small balls (about the size of golfballs) and flatten slightly.
Place small amount of oil in a frypan on medium heat.
Fry until brown and firm.

Nutrition Facts : Calories 390.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 53.7, Sodium 133.1, Carbohydrate 90.7, Fiber 2.1, Sugar 62.1, Protein 2.8

RISOLES (INDONESIAN STYLE OF RISSOLE)

Risoles (Indonesian Style of Rissole) image

Risoles is one of popular appetizers in Indonesia. It looks similar with spring rolls but the how to make it is a little bit different. Also the taste. In Indonesia you can easily get this snack without even bother to spend your time in the kitchen. They sell it in the market, bakery, or even along the street. The name Risoles is borrowed over from the traditional Portuguese rissole. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.

Provided by IndoFoody

Categories Indonesian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

150 g all-purpose flour
1 egg
200 ml milk
salt
150 g minced beef or 150 g chicken
3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped (optional)
1 tablespoon flour, mixed with a little of water
1/2 teaspoon pepper
1/2 beef bouillon cube (Maggi or Knorr block)
sugar, to the taste
1 cup water
1 egg
breadcrumbs

Steps:

Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. 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.
Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
Make the Risoles: take one Risoles's wrapper then add the filling in 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.
Prepare the dipping: 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.
Serve with fresh green bird's eyes chillies or chilli sauce.

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