Rissoles Mayonaise

A rissole is a small croquette, wrapped in pastry and rolled in breadcrumbs, usually deep fried. It's filled with

savoury ingredients like a mixture of chicken or meat. This is another one of my favorite snacks. In Indonesia, fried snack/finger food like this usually served at gatherings, either family gatherings or even formal business gatherings.  Personally, I can eat it just about anytime. I find it best eaten when it's freshly fried and with a dab of hot and spicy sauce. 

Ingredients for the wrappers:
 250 gr flour
600 ml water or fullcream milk , you can mix the milk and the water
1 or 2 eggs
2 tbsp melted butter
¼ tbsp salt
½ tbsp maizena

butter for greasing the skillet

Ingredients for the filling:
250 gr of smoked meat
3 boiled eggs
200 gr mayonnaise  (I like the one with the yoghurt mix)
200 gr cheese, shredded (you can use any kind of cheese, I used light cheddar in this recipe)

Breading mixture :
2 eggs, beaten
Breadcrumbs

Making the wrappers:

1. In a large bowl, whisk together all the ingredients until the batter is smooth.
2. Pre-heat a non-sticky skillet at medium heat and grease it with a bit of butter, ladle about 1/8 cup of the batter onto the skillet, like making pancake. Make sure the pancake is not too thin, so it won't be easily broken. Once the surface become dry (not liquidy), means your wrapper is ready. Put aside.
3. Repeat with the remaining batter.

Filling mix:

1. Slice your meat thinly.

2. Dice the boiled eggs (oops, I haven't diced mine when I took the photo)

3. In a large bowl, add the meat, egg, shredded cheese and mayo. Try to fold it gently so everything is well mixed without being too crushed. 

4. When all the preparations are done, put a spoon of filling in each of the wrapper and fold it just like making an egg-roll.

5. Roll the rissole in the beaten egg and then in the breadcrumbs. Repeat the action again and then fry the rissole in the frying pan with medium heat. Fry until it’s golden brown.
6. Serve the rissoles with your favourite sauce. Mine was spicy sauce, Sriracha-like.

PS: I put my rissole in the fridge before frying it so the breadcrumbs don't crumbles too much in the frying pan. You can make it in a big amount and freeze it. Simply fry it anytime you want.

Happy cooking!!