Step-by-Step Guide to Prepare Favorite Meat & Veggetable Rissole

Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Super Quick Homemade Meat & Veggetable Rissole. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Meat & Veggetable Rissole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Meat & Veggetable Rissole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Meat & Veggetable Rissole is 10 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Meat & Veggetable Rissole using 28 ingredients and 17 steps. Here is how you can achieve it.

Rissole is one of very popular tasty snacks from Indonesia. This dish was introduced by Europeans who came to Indonesia for our spices and has now been modified to suit the palate of Indonesian people. This is my top 10 most favorite Indonesian appetizers (snacks).

Ingredients and spices that need to be Prepare to make Meat & Veggetable Rissole:

1. Crepe/skin
2. 200 gr all purpose flour
3. 400 ml milk
4. 1 egg
5. 1 tbs melted margarine (room temperature)
6. 1 tsp tapioca/sago flour
7. 1 pinch salt
8. Italian style bread crumbs (in a bowl)
10. Filling
11. 200 gr ground meat (beef/chicken)
12. 2 carrots
13. 1 potatoes
14. 50 gr sweet peas (optional)
15. 50 gr green beans (optional)
16. Alternatively you can use 1 medium-sized can of mixed vegetables
17. 1 onion (chopped thinly)
18. 2 garlic (chopped finely)
19. 5 fresh celery (chinese celery) leaves (chopped thinly)
20. 3 green onions (chopped/sliced thinly)
21. Salt
22. Pepper
23. Sugar
24. 1 pinch ground nutmeg for aroma
25. 2 tbs corn starch or all purpose flour
26. 1 cup milk
27. 2 kraft singles or any cheese singles brand
28. Some water

Steps to make to make Meat & Veggetable Rissole

1. Step 1, make the filling
2. Slice potatoes and carrots into small dice, slice green beans thinly. Wash and dry them in a strainer.
3. On medium heat, sauté onion until tender, then garlic until golden brown
4. Add meat, a pinch of salt & pepper, stir the meat well until it's fully cooked
5. Add all the vegetables. Stir and cook until tender. Add some water. (If you use canned veggies, the process is faster and no water is needed). Add salt, pepper and sugar to your taste. I like mine on a sweeter side with the ratio salt, pepper, sugar 1 tsp:1/2 tsp:2tbs (or more), add a pinch of ground nutmeg. Stir well.
6. When vegetables are tender, add a mixed of milk and corn starch (all purpose flour). Mix well, the filling will get thicker and heavier, then add the kraft singles for creamier taste.
7. Keep mixing all the ingredients well for about 5 minutes. Then turn the stove off. Let it cool off.
8. Step 2: Make the Crepes/Skin
9. Mix all the ingredients and add milk as you whisk. Wisk until all is mixed well and no lump. You may use a mixer wit low speed to avoid lumps or a strainer to filter unwanted lumps.
10. On a bowl, separate some dough to mix as coating. Use a small pan on medium heat, add a little vegetable oil or margarine then use a brush to cover the pan, add a scoop of the dough to the hot pan, cook until you see no more whites (crepe texture must be tender, easy to fold and not dry). Flip the pan and place the crepe on a non stick baking sheet, then brush or spray it with cooking oil. Repeat the process until the dough is all used.
11. Step 3: Make the rissole roll
12. Place 1 crepe on a plate or baking sheet, add 1 tbs filling then fold like an envelope or a triangle.
13. Coat all the roll with the prepared dough on the bowl before fully coating it in a bowl of bread crumbs.
14. Step 4: Frying and Storage
15. Deep fry it in vegetable oil until it's golden brow. It should be crispy outside and soft and creamy inside. Or you can freeze, vacuum seal then keep in the freezer for longer storage.
16. For more help especially with step 2 and 3, you can check out these links: https://youtu.be/qk_RsJJA7tY. https://youtu.be/IXNpzeBa-Gg
17. Enjoy! 😍🌹

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