Hi bloggers and food lovers, happy weekend. Happy fasting for my brothers and sisters. Still in the Ramadan edition, there is a dish that is most often found in my country, these vegetable risoles are a favorite food as a side dish for breaking the fast. They are crispy on the outside with a savory and soft filling on the inside, and are delicious when eaten with chili peppers. Okay, let's get started.
**Ingredients: **
Filling:
- 250 grams of potatoes
- 500 grams of carrots
- 2 celery stalks
- 7 tablespoons of blended spices (garlic, shallots, ginger, candlenuts, chilies, and dried shrimp)
Risoles crust:
- 300 grams of medium-protein wheat flour
- 3 tbsp tapioca flour
- 1 egg
- 1 tsp salt
- 1 tsp garlic powder
- 3 tbsp vegetable oil
- 700 ml water
Steps:
Filling:
Dice the carrots and potatoes, then rinse under running water
Drain
- Sauté the ground spices with oil
- Add the diced carrots and potatoes
- Add the chopped celery
- Add a little water and a pinch of salt
Cook until done
Set aside and let cool
Rissole crust:
Put the medium protein wheat flour, tapioca flour, egg, salt, and garlic powder in a bowl
Stir briefly until well mixed
- Add 3 tablespoons of vegetable oil
- Add water
- Stir until the ingredients are well mixed and thickened
- Strain the batter
- Heat a non-stick pan with a little margarine
- Pour 1 ladle of batter into the pan and swirl it around to form a circle
- Cook until the rissole crust is cooked and place on a plate
- Add 1 tablespoon of cooled rissole filling
- Fold and roll the rissole like this
- Repeat until there is only a little batter left
- Dip the rissole into the remaining dough as wet dough
- Place the rissole in hot oil with low heat
Cook until browned
Remove and drain
Repeat until all risoles are done, or you can store them and make frozen risoles
- Serve on a plate with chili peppers or your favorite sauce
- Vegetable risoles are ready to eat
