Indonesian Chicken Rissoles

Chicken rissoles – an Indonesian appetizer or snack that is crunchy on the outside, soft in the inside, and it is filled with savory filling mixture made of chicken, potato, carrots and other veggies. These Indonesian chicken rissoles are crowd pleaser and always big hit in a gathering. You might ask what rissoles are. You can think of Rissoles as stuffed pancakes filled with chicken, potato, carrot and so on, and they are bind by a thick sauce mixture flavored with tasty spices.

These Indonesian chicken rissoles are good just the way they are. However, you can also up the flavor a notch by eating it along with raw Thai chili or by dipping it into a sauce – Thai sweet chili sauce, ketchup + mayo, peanut sauce, or any other sauce.

Also, you can prepare these Indonesian chicken rissoles ahead of time as these can last up to a month in a freezer. That way, you can make a big batch when you have the time and just pop those back into the air-fryer or oven when you just want to have something quick. Likewise, if you have an upcoming party or gathering, you can prepare it in advanced and just air-fry it or put it in the 400F oven for 25-30 minutes on the big day. Very simple, easy, and full of flavors.

Tool I used:

• Air Fryer – Compact so it won’t take up much of your counter space, very durable and versatile as it can air-fry, broil, toast and so on.
• Nonstick skillet – Versatile sauté or frying pan that’s compatible to any cooktops including your induction stove.

Tip: The filling mixture consistency should not be too watery. To give you an idea, it should be like in between Greek yogurt and cream cheese consistency. If it is too watery, add more flour. If it is too thick, add a bit more chicken broth or milk.

Ingredient:

Filling:

• ½ lb. chicken breast fillet – cut into small cubes
• 1 medium-sized carrot – cut into small cubes
• 1 medium-sized potato – cut into small cubes
• ½ yellow onion – cut into small cubes
• 2 stalks green onion – thinly sliced
• 4 cloves garlic – minced
• 1 cup chicken broth
• 3 tablespoons all-purpose flour
• 3 tablespoons melted salted butter or margarine
• A pinch of nutmeg powder
• Salt and pepper to taste

Rissoles Skin Wrap:

• 1 cup all-purpose flour
• 2 cups warm whole milk
• 1 teaspoon salt
• 1 egg
• 1 tablespoon salted butter or margarine
• Olive oil spray

For frying:

• 2 eggs – beaten
• 1 ½ cups breadcrumbs

Direction:

Filling

• Under low to medium heat, melt the butter in a skillet. Add onion, minced garlic and cook until fragrant.
• Add chicken, stir, and let it cook for about 2-3 minutes.
• Then, add carrot, potato, chicken broth, nutmeg powder, salt, and pepper. Give it a good stir and cook for another 3-5 minutes or until the carrot and potato are soft – but not mushy.
• Slowly, add flour little by little while stirring. Sauté until the mixture thickens. The mixture should not be too watery – the consistency should be in between Greek yogurt or cream cheese like consistency (see tip above).
• Add sliced green onion and give it a stir. Adjust seasoning if needed.
• Set it aside and let it cool.

Skin Wrap

• In a big bowl, add flour. Make a big hole in the middle, add egg and warm milk, and stir slowly.
• Add salt, melted butter, and mix it thoroughly. The skin batter should be quite watery.
• Under low heat, pre-heat the 6-inch or 8-inch nonstick skillet (depending on how big of the skin you want) and spray with the olive oil spray. Ladle one scoop of the batter and pour it over the heated skillet.
• Cook until it the batter harden a bit or about one minute. Using spatula, flip it and cook the other side for about a minute or so.
• Remove it from heat and repeat the process until all the batter is gone.

Assemblying and air-frying

• Now, you should have the filling mixture, skip wrap, breadcrumbs, and beaten egg.
• Take one skin wrap, scoop one spoon of the filling mixture, and place it in the middle of the skip wrap.
• Fold the bottom of the skin up to cover the filling. Then, fold both sides to the middle – so at this point, it looks like an open-envelope shape. Afterwards, roll it up to seal it.
• Repeat until all the skin and filling mixtures are used up.
• Then, dip each rissole into the beaten egg and coat it with the breadcrumbs.
• Prepare the air-fry liner into the basket and spray with some olive oil.
• Place the coated rissoles into the air-fry liner in a single layer. Do not overcrowd the basket. If you like it to be on the crispy side, spray again with a little bit of olive oil.
• Pre-heat the air fryer to 360F. Place the basket filled with rissoles into the air-fryer.
• Cook the rissoles for about 5-7 minutes. Cook a bit longer if the rissoles are bigger.
• Remove the rissoles from the air-fryer. Transfer to a serving plate.
• Serve hot with Thai chili or with a dipping sauce – Thai sweet chili sauce, ketchup + mayo, peanut sauce, or any of your favorite sauce. Enjoy!