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. 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.


For Risoles skin

  • 150 g all purpose flour
  • 1 egg
  • 200 ml milk, or a little bit more depend how thick the mixture
  • Salt to taste

For filling

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

For dipping

1 egg

Bread crumbs


1. Make the skin: 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.

2. 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.

3. Make the rissole: take one rissole’s skin 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 skins are finished.

4. 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.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

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