Here’s a delicious and simple recipe for Vegetable Risoles, a crispy and flavorful snack filled with a mix of vegetables.
Ingredients:
For the Filling:
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated
- 1/2 cup green peas (frozen or fresh)
- 1 small potato, boiled and mashed
- 1/2 cup corn kernels (optional)
- 1/2 cup green beans, finely chopped (optional)
- Salt and pepper to taste
- 1/2 teaspoon ground turmeric (optional)
- 1/2 teaspoon paprika or red chili powder (optional)
- 1 tablespoon all-purpose flour (optional, for binding)
- 1/4 teaspoon dried oregano or mixed herbs (optional)
For the Coating:
- 1/2 cup all-purpose flour (for dipping)
- 1/2 cup breadcrumbs (for coating)
- 1/2 cup milk (for dipping)
- Salt, to taste
Instructions:
- Prepare the Filling:
- Heat oil in a pan over medium heat.
- Add the chopped onion and garlic and sauté until they turn golden brown and fragrant.
- Add the grated carrot, peas, and green beans (if using). Stir and cook for 5-7 minutes until the vegetables soften.
- Add the mashed potato and mix well.
- Season with salt, pepper, and your choice of spices (turmeric, paprika, or chili powder). Stir everything together.
- If the mixture seems too dry, you can add a tablespoon of all-purpose flour for binding. Cook for another 2-3 minutes, then remove from heat.
- Let the filling cool to room temperature.
- Shape the Risoles:
- Once the filling is cool, take small portions and shape them into oval or cylindrical rolls, similar to croquettes.
- Set aside on a plate or tray.
- Coat the Risoles:
- In one shallow bowl, add the flour for dipping.
- In another bowl, pour the milk for dipping.
- In a third bowl, place the breadcrumbs.
- First, dip each risole into the flour, then into the milk, and finally coat it well with breadcrumbs. Ensure it’s evenly coated.
- Fry the Risoles:
- Heat oil in a frying pan over medium heat. You want enough oil to cover the bottom of the pan.
- Fry the risoles in batches, turning them gently until they are golden brown and crispy on all sides. This should take around 3-4 minutes per batch.
- Remove and drain on paper towels to remove excess oil.
- Serve:
- Serve your vegetable risoles hot with your favorite dipping sauce, such as ketchup, mayonnaise, or a tangy chutney.
Tips:
- You can add other vegetables like bell peppers, mushrooms, or zucchini to the filling for variation.
- If you prefer, you can bake the risoles at 375°F (190°C) for 15-20 minutes, or until golden and crispy, for a healthier version.
- You can also make these in advance and freeze them before frying. Simply freeze them on a tray and transfer to a ziplock bag once they are frozen solid. Fry directly from frozen when ready to eat!
Enjoy your crispy, savory vegetable risoles!
