Chicken Rissoles

Original recipe: @resepyummy Instagram

INGREDIENTS 
FOR RISOLES WRAPPER  
150 g all-purpose flour 
1  egg 
300 ml milk  
1/2 tsp salt 
3 tsbp vegetable oil

FOR FILLING  
200 g chicken 
1 medium carrot  
1 tbsp mayonisse
2 tbsp flour
100ml milk
salt and pepper to taste

FOR DIPPING  
1  egg 
breadcrumbs


INSTRUCTIONS
1. For the skin, mix all the ingredients together and gradually add the milk. Whisk them to make smooth texture.
2. Heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes).
3. Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked.
4. Cook all the filling ingredients in medium heat and as you cook, also add 2 tablespoon of flour to make the filling ticker.  Continue cooking until they are tender.
5. Take one rissole’s skin then add the filling in the bottom.  Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all skin is filled.
6. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.