Rissole: These delightful pockets are a staple

These delightful pockets are a staple in Indonesian jajanan pasar (traditional market snacks), commonly sold by street vendors and served at special occasions or family gatherings. What Are Rissoles? The name “risoles” is borrowed from the French word rissolé , meaning “to brown” or “to fry.” The word rissole comes from the Latin “rougeâtre” and from the old French “rissoler”. In Indonesia, risoles are an integral part of street food and snacks. The weight of the rissole should be around 80g. Optionally roll the rissole in flour or breadcrumbs and place on a plate. Repeat until all rissoles have been made. Cook - in a large skillet, heat enough oil to just cover the base over medium heat. Add rissoles without overcrowding the skillet and cook for 4-5 minutes or until browned. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.