Pasar Malam Bites · Snacks & Appetisers · Party & Sharing · Kids-Friendly
Cheesy Beef Risoles
Thin Fernleaf milk crepes are filled with a buttery minced beef and carrot ragout plus Perfect Italiano Mozzarella, rolled like popia, coated in breadcrumbs and fried until crisp.
- Cooking time
- 75 min
- Servings
- 6 pax
- Difficulty
- Intermediate
What you’ll need
Ingredients
Serves 6
- 250g plain flour
- 2 tbsp tapioca flour
- 200ml Fernleaf UHT milk
- 250ml water
- 1 egg
- 1 tsp salt
- 250g Perfect Italiano Mozzarella
- 100g Anchor Butter Unsalted
- 300ml beef stock (from boiling the beef)
- 200g minced beef, boiled and drained
- 1 carrot, cut into small dice
- 1 Holland onion, finely chopped
- 1 stalk spring onion, finely chopped
- 1 tsp beef stock powder
- Salt and white pepper, to taste
- 2 eggs, beaten with a fork
- Breadcrumbs, as needed
- Cooking oil, for frying
Step by step
Method
- 1
Make the crepe skins: blend the plain flour, tapioca flour, Fernleaf UHT milk, water, 1 egg and 1 tsp salt until smooth. Heat a lightly oiled flat pan, pour in a ladleful of batter and swirl into a thin pancake. Cook for 1-2 minutes (no need to flip), then remove and cool. Repeat until the batter is used up.
- 2
Make the filling: melt the Anchor Butter Unsalted in a wok and saute the chopped onion until fragrant. Add the boiled minced beef, carrot and beef stock and bring to the boil. Add the spring onion, beef stock powder, white pepper and salt to taste, and cook until everything is soft and the liquid has dried up. Adjust the seasoning and cool slightly.
- 3
Take a crepe skin, place some filling on it and top with Perfect Italiano Mozzarella. Roll up neatly, tucking in the sides as you would a popia.
- 4
Dip each risoles in the beaten egg, then roll in breadcrumbs to coat evenly.
- 5
Fry the risoles in hot oil until golden brown. Serve hot.
Keep cooking
