Risoles: Indonesian Rissole
Breaded and deep-fried rolls filled with ragout — a creamy mixture of minced meat, vegetables, and bechamel sauce. A colonial-era snack that has become quintessentially Indonesian.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- Crepe batter: 200 g flour, 2 eggs, 300 ml milk, salt, oil
- Filling: 200 g ground chicken, 100 g diced carrots, 100 g diced potatoes, bechamel sauce (flour, butter, milk)
- Breadcrumbs for coating
- Cooking oil for deep frying
👨🍳 Instructions
- Mato filling: cook ground chicken with vegetables. Add bechamel sauce. Cool.
- Mato thin crepes from batter.
- Place filling on crepes and roll into cylinders.
- Dip in beaten egg, then coat in breadcrumbs.
- Deep fry until golden and crispy.
- Serve with chili sauce.
❓Frequently Asked Questions
What is Risoles: Indonesian Rissole?
Breaded and deep-fried rolls filled with ragout — a creamy mixture of minced meat, vegetables, and bechamel sauce. A colonial-era snack that has become quintessentially Indonesian.
Where does Risoles: Indonesian Rissole come from?
Risoles: Indonesian Rissole originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Risoles: Indonesian Rissole difficult to make?
Risoles: Indonesian Rissole requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Risoles: Indonesian Rissole?
Store leftover Risoles: Indonesian Rissole in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.