Recipe: Perfect Meat & Veggetable Rissole

Meat & Veggetable Rissole.

Meat & Veggetable Rissole You can have Meat & Veggetable Rissole using 27 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Meat & Veggetable Rissole

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

Meat & Veggetable Rissole instructions

  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:
  17. Enjoy! 😍🌹.

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