Chicken Rissoles

Chicken Rissoles

Assalamualaikum to all. I have been quite busy for the last 2 weeks, preparing my kids for their mid term exams and also because everyone was sick… it started with Sofea, then Aina, after that Haqeem, my other half and last Thursday was Jessy’s turn to get sick, she was on MC for 4 days. After 3 antibiotic shots and 1 bottle of Advil Syrup, alhamdulillah, she’s able to go to school today. This year, winter is quite cold compared to the previous year, in the morning the temperature normally drop to single digit, so it is very important for the girls to dress appropriately especially now that they are walking to school. But kids being kids, if you don’t remind them, they will just leave the house without any jacket….

Winter is a fun season in Kuwait because lots of outdoor activities can be done and the favourite outdoor activity here is bbq. People here like to bbq at the park or beach and normally they will go in the morning and pick a nice spot  for them to bbq. Don’t be surprised if you see them bringing their pillows to the bbq area… this is because they will eat, sleep and eat again he he he. They normally stay there sampai malam. Normally the whole family will be there and when I said the whole family, it means from the grandparents to grandchildren and not to forget all their maids he he he.

Rissoles with small green chili

Okay…our recipe today is rissoles or otherwise known as croquettes. Rissole is a breaded pastry shaped into a cylinder or disk, usually filled with meat or seafood in Béchamel sauce. In Indonesia, rissoles are called risol and they are normally eaten with chili sauce or small chili (cili padi).



  • 150 g flour
  • 1 1/4 milk
  • 2 eggs
  • 1 teaspoon salt


  • 1 cup minced chicken/meat
  • 1 carrot, diced (I omit because my kids tak makan vege)
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3tbsp butter
  • 3tbsp flour
  • 1 1/2 cup milk
  • salt, pepper and sugar to taste

Coating material:

  • 2 eggs, beat well
  • bread crumbs


Filling: Melt the butter in a sauce pan and sauté onion and garlic until fragrant. Place the ground beef, stirring until the beef cooked. Add flour and cook till thick and then add milk and carrot. Season to taste salt, pepper and sugar, stirring until thicken. Set aside.

Skin: Mix all ingredients until blended. Lightly grease a non-stick pan and place pan over medium heat. Pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a thin crepe. Cook until the top of the crepe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crepe with a spatula. Flip crepe and cook the other side for few seconds. Remove cooked crepe from pan and continue with the rest of the batter.

Assemble: Spoon 1tsp of filling on to the skin, fold and roll. Dip the Rissoles into beaten eggs, then roll into the bread crumbs. Fry in hot oil over medium heat until golden brown. Serve with small green chili or chili sauce.

Favourite breakfast at the moment