The truth is, rissoles refers to several different foods, depend on the country. If you googled "Rissoles Recipe", you will find various version of it. This recipe from Australia, for example, resemble the look of meatball. Even Google Search equates word "rissoles" with "meatball".
The Indonesian version itself is rather unique: it's deep fried and looks like spring roll covered with bread crumbs, the traditional is usually filled with sauteed carrots and potato, while the contemporary is fulfilled with mayonnaise and smoked beef.
And how this rissoles finally available in Indonesia? The most popular theory stated the possibility of this rissoles to be Dutch-adapted. On 13th Century, this food was only a crepe, but then later it's filled with minced beef. Actually, I tried to google this "Dutch Rissoles", but I found nothing.
Another presumption is the term "rissoles" was coming from Portuguese rissoles, the deep fried, half-moon shaped pastry filled with fish or prawn bechamel. I thought this theory is making more sense, both final display look like sisters, both are coated with bread crumbs and involving wrapping shells.
There is also a possibility for this cuisine to be created in Indonesia, with both Portuguese and Dutch (and also Chinese?) influences. Anyway, the name "rissoles" itself was coming from French, which means "to make brown/red". So I guess as long as it's going brown it's fine to called it Rissole :)
For this risoles, I simplify this recipe and baked it for more cholesterol friendly.
Baked Indonesian Tuna-Melt Rissoles
Yield: 9 Rolls
Total time: 2 hours
- Risoles wrapper:
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- 1 1/2 cup water
- 1 pinch salt
- 1 egg
- Tuna mayo filling:
- 100 gram mayonnaise
- 85 gram cheddar, grated
- 1 can (about 120 grams) tuna in oil
- 1/2 bulb onion, minced
- For dipping
- Egg wash: 1 egg, whisked along with 2 tablespoon water, separate to two
- 1/2 cup all purpose flour
- bread crumbs
- Preheat oven in 175 deg Celcius.
- In a bowl, combine egg, flour, starch, and salt. Add water gradually while continue stirring. Strain the mixture to get really smooth mixture.
- Heat non stick pan, pour about half ladle of mixture on the pan, make it thin, and cook on low heat. When the skin's edge can be peeled easily, then it's cooked.
- To make the filling, sautee onion until caramelized and fragrant. Add tuna along with the oil, mayonaisse, and grated cheddar. Cook until the filling turn thicker, about 20 - 30 minutes.
- To make the risoles, take one Risoles's wrapper then add the filling. Leave the bottom few centimeters clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the right side, and then the left side and roll it up to form a tube. Enclosed the roll with the help of egg wash as glue.
- Dip the risoles into second egg wash then coat it with flour. Re-dip into the egg wash, then coat it with bread crumbs. Repeat until all rissoles are finished.
- Baked for 15 minutes or until the bread crumbs turn slightly golden brown.