Guess what I made today? Risoles. The process of making risoles is a bit complicated, for me. It is rather easy to make, actually, but my problem was on being patient standing for a long time and cooking it and folding it (and waiting for you), because it takes much effort and time.
First, you make the fillings, and this can be anything: just for vegetarians such as carrots, beans, and potatoes, or you could also add some meat in it for the non vegs.
Since I only had potatoes and carrots (I actually also have beans but I forgot about them), I used them as the fillings.
Seriously, you should try! It’s fun to make and it’s tasty too!
First things first:
If you are making for yourself,
What do you need for the fillings?
– 4 to 5 potatoes
– 2 carrots
– 1 celery
– 4 to 5 onions and half of garlic
– salt, milk, egg (optional)
Peel the potatoes and carrots and then chop them into small squared shape and make sure you separate them. Chop the onions, garlic, leek and celery.
Put olive oil (doesn’t have to be olive oil) into the frying pan and put the onions and garlic. Pour in the potatoes first and after a few minutes, the carrots come in. After they are well cooked, add the celery and leek. Add some salt and little milk and just mix them like what chefs do! You could also add an egg (beat it first like how you beat your child!) to add the flavour. Once you are satisfied with the taste, you are free to turn off the stove and let the mixture cool down.
There you go! You have made the fillings! Give yourself a pat on the back!
Now comes the skin or the outer layer..
All you need are:
– 250 ml of milk
– 100 gr of flour
– 1 egg
– 1 tsp of melted butter (or olive oil if you run out of butter)
Beat the egg in a bowl, pour in the milk, mix it, then the butter, mix, it and then you– I mean, the flour. And keep mixing it (you don’t need a mixing tool to do this, just use your bare feet– I mean, hands. But not really your hands, take a fork or a big spoon or something, geez.)
And this is when it is a little bit of pain in the ***. Once you are done mixing it, take a mini frying pan. I have a mini pan of around 10 or 15cm in diameter. But if you do not have one, take a medium size pan.
Turn on the stove to a heat of 2 to 4. Brush some oil on to the pan. Pour in a soup spoon of the mixture into the pan and make round shape (just like how you make a pancake). Wait for a few minutes, do not do anything else, really, because it gets over cooked fast. Check the outer side of it. If it turns brown, try to slightly split that part away from the pan and flip the pan over to let it slip down to a wide plate (or you could use anything). Try making ten or twelve of these.
The next step is… Put the fillings inside the layer, try putting them on the right side but still giving some little space. Fold the top and bottom part to cover the fillings, then fold the right side to cover and roll it until the end. After all is done, beat an egg with milk on a plate. Dip the halfdone risoles into the egg, and dip it again to breadcrumbs (like the ones for schnitzel). After all is done, dip it into a pan of oil. And then just try turning it from side to side to make sure it is not over cooked.
And… I am tired 😀