The other night, I had some friends over for an Indonesian meal. My friend (and neighbor) Josh brought over an appetizer he made called “risoles,” which are Indonesian croquettes. Risoles are eaten as a snack food in Indonesia, and are prepared with either a sweet or savory filling. Josh’s version is savory, and he served it with a curry ketchup. Delicious! I asked him to pass along the recipe, which is as follows:
1 cup flour
1/4 tsp salt
7 oz milk
1/4 lb ground beef or chicken
3 small potatoes, peeled and finely diced
2 carrots, peeled and finely diced
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped
1 Tbsp flour, mixed with a little water
1/2 tsp ground black pepper
1/2 tsp salt
1 cup beef broth
1/4 tsp sugar
1 egg, beaten
1 cup breadcrumbs
Canola oil for frying
For the wrappers, combine the flour, 1 egg and salt. Gradually add milk, whisking to make a smooth texture. Heat a non-stick pan over medium heat. Reduce heat to low. Pour 2 Tbsp of the mixture into the pan, being sure to move pan until mixture is thin (as you would with crepes). Cook until edges are dry, and wrapper peels off pan easily. Set aside and repeat process for the rest of the wrappers.
For the filling, heat a wok with a bit of canola oil over medium-high heat. Add the onions and garlic, and saute until fragrant. Add the meat and saute for a few minutes. Add carrots, pepper, salt, celery, and beef broth. Cover and simmer for a few minutes. When the carrots are half-cooked, add the potatoes and the 1 Tbsp flour/water mixture. Continue cooking until vegetables are tender and the filling has thickened. Add sugar, stir and remove from heat.
For the risoles, place some of the filling on each wrapper at the bottom, leaving a small edge at the bottom. 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 up to form a tube.
For dredging, dip each risole in the beaten egg, then dip in the breadcrumbs to coat.
Deep fry the risoles in the oil until crisp and golden brown. Remove and place on paper towels. Serve with chili sauce.
Serves 4 – 6.