Risoles Sosis Egg Mayo
Ingredients
| For the Skin | |
|---|---|
| 250 g all-purpose flour | |
| 1 tbsp melted margarine | |
| 1 tbsp cooking oil | |
| 1 egg | |
| ½ tsp salt | |
| 1 tbsp powdered milk (e.g., Dancow) | |
| 500 ml water | (add more for thinner skin) |
| For the Filling | |
|---|---|
| 5 sausages (cut in half lengthwise) | fried in a bit of margarine |
| 3 hard-boiled eggs (sliced) | |
| Optional: sautéed vegetables (potatoes and carrots) |
| For the Coating | |
|---|---|
| 200 g coarse breadcrumbs | |
| 1 egg (beaten) | |
| Alternatively: leftover batter for coating |
| For the Sauce | |
|---|---|
| 150 g mayonnaise | |
| 1 pack vanilla condensed milk (SKM) | |
| 2 tbsp tomato ketchup | |
| 2 tbsp chili sauce | (adjust to taste) |
Instructions
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In a mixing bowl, whisk the egg, then add the flour, salt, cooking oil, melted margarine, powdered milk, and water. Stir until the mixture is smooth and free of lumps.
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Heat a non-stick pan with a bit of oil, pour in a ladleful of batter, and spread it evenly to form a thin layer. For quicker results, you can use a crêpe maker.
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Once the skin is set, place the filling on top and fold the skin over as shown in your reference image.
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After wrapping all the batter, dip each risole in the beaten egg or leftover batter, then roll in the breadcrumbs. Set aside.
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Heat oil in a frying pan over medium heat. Fry the risoles, flipping them only once to avoid breaking, until golden and crispy.
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For the sauce, mix the mayonnaise, condensed milk, tomato ketchup, and chili sauce in a bowl until well combined.
Enjoy your delicious Risoles Sosis Egg Mayo as a delightful snack or appetizer!
