Rissoles with Vegetable and Quail Egg Filling

Rissoles with Vegetable and Quail Egg Filling

Rissoles with Vegetable and Quail Egg Filling

We have uploaded a rissoles recipe the other day. The fun thing about rissoles is that its very versatile. Basically its fried breaded rolls of pancake with fillings. You can have whatever filling you feel like. you can make it vegetarian style to super-meaty style. This time I decided to make a vegetable with quail eggs filling for my rissoles. It was totally a blunt experiment that turned out to be as yummy as I can imagine! 

Wrap ingredients:
I used the recipe for the wrapping from the previous recipe, here, but I will re-write it again since I love you guys very much :) 

250 gr flour
350 ml water or low fat milk
3 eggs
2 tbsp melted butter
¼ tsp salt
½ tbsp maizena

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.


1 can quail egg (rinse it on running water) 
½ Tsp turmeric powder
1 Tsp salt

1 onion, finely chopped
2 garlic, finely chopped
1 Tbsp butter
½ cube of chicken stock
½ Tsp white pepper
a pinch of nutmeg
1 cup of diced carrot
½ cup frozen corn kernel
½ cup frozen small peas
100 ml water (or milk)
1 Tbsp flour 
1 scallion, sliced

2 eggs, beaten
bread crumbs 

1. Put the quail eggs in a small pot and add water until the surface of the eggs is covered, add turmeric powder and salt. Cook to boil. Once its boils, turn off the heat then set aside.
2. In a non-stick skillet, sautée onion and garlic with butter until fragrant.
3. Add chicken stock, nutmeg, white pepper and diced carrot. Stir and cover the skillet with a lid for 5 minutes and continue cooking in medium heat. 
4. Add frozen corn kernel, small peas and water (or milk). Continue cooking with the lid on, stir once in awhile.
5. Once your carrot is soft enough to your liking, your mixture usually suppose to be a bit watery, add 1 tbsp of flour and stir until thicken, add scallion then set aside. 
6. Spoon 1 tbsp of filling onto the skin, cut a quail egg in half and put them on top of the filling then fold the skin and roll. Dip it into beaten eggs, then roll on a bowl of  bread crumbs. 
7. Fry the rissoles in oil over medium heat until golden brown. 
8. Voila, this yummy snack is ready to serve with Thai chili or any other condiments of your choice.

Happy cooking!


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