Recipe: Vegetable and Chicken Rissoles
Ingredients:
-
For the Dough (Skin):
- 230 grams all-purpose flour
- 20 grams tapioca flour
- 1 egg, beaten
- Water, as needed
-
For the Filling:
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- Small pieces of carrot
- Small pieces of fried potatoes
- Sliced green onions
- 5 cloves of garlic
- 2-3 cloves of garlic
- Royco seasoning
- Pepper
- Salt
- Sugar
- Additional: Egg
- Bread flour
-
Steps:
-
Prepare the Dough (Skin):
- Mix all ingredients for the dough together. Do not make the mixture too runny.
- Use a non-stick pan (20cm) to make the dough. Grease the pan with butter so it doesn’t stick and pour about 1 tablespoon of vegetables for 1 sheet of rissole dough.
-
Making the Filling:
- Sauté the garlic and garlic until fragrant and brown, add the chicken and stir until the chicken changes color.
- Add the fried potatoes and carrots, stir until blended, add 2 tablespoons of wheat flour to thicken the filling. In this recipe I didn’t fry the potatoes, but my mother-in-law usually makes them with a bit more, so that the smell of the aroma is more intense.
- Give a little water to the potato water, gula, lada and the savora in sugar. Sebelum the water is used up, add the daun and stir until thicken. Ah di telah
