Chicken and Vegetable Rissoles

Ingredients:

• For the Dough (Skin):

  • 230 grams all-purpose flour
  • 20 grams tapioca flour
  • 1 egg, beaten
  • Water, as needed

• For the Filling:

  • Small pieces of chicken
  • 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:

1. 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.

2. 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