Vegetable Risoles

Hi bloggers and food lovers, happy weekend. Happy fasting for my brothers and sisters. Still in the Ramadan edition, there is a dish that is most often found in my country, these vegetable risoles are a favorite food as a side dish for breaking the fast. They are crispy on the outside with a savory and soft filling on the inside, and are delicious when eaten with chili peppers. Okay, let's get started.

**Ingredients: **

Filling:

• 250 grams of potatoes
• 500 grams of carrots
• 2 celery stalks
• 7 tablespoons of blended spices (garlic, shallots, ginger, candlenuts, chilies, and dried shrimp)

Risoles crust:

• 300 grams of medium-protein wheat flour
• 3 tbsp tapioca flour
• 1 egg
• 1 tsp salt
• 1 tsp garlic powder
• 3 tbsp vegetable oil
• 700 ml water

Steps:

Filling:

• Dice the carrots and potatoes, then rinse under running water

• Drain

• Sauté the ground spices with oil

• Add the diced carrots and potatoes

• Add the chopped celery

• Add a little water and a pinch of salt

• Cook until done

• Set aside and let cool

Rissole crust:

• Put the medium protein wheat flour, tapioca flour, egg, salt, and garlic powder in a bowl

• Stir briefly until well mixed

• Add 3 tablespoons of vegetable oil

• Add water

• Stir until the ingredients are well mixed and thickened

• Strain the batter

• Heat a non-stick pan with a little margarine

• Pour 1 ladle of batter into the pan and swirl it around to form a circle

• Cook until the rissole crust is cooked and place on a plate

• Add 1 tablespoon of cooled rissole filling

• Fold and roll the rissole like this

• Repeat until there is only a little batter left

• Dip the rissole into the remaining dough as wet dough

• Place the rissole in hot oil with low heat

• Cook until browned

• Remove and drain

• Repeat until all risoles are done, or you can store them and make frozen risoles

• Serve on a plate with chili peppers or your favorite sauce

• Vegetable risoles are ready to eat