Indonesian style risoles with quínoa and coleslaw
Ingredients for risoles
Quinoa 1 cup uncooked (or if you are a meat eater you can also replace the quinoa by mincemeat)
Fresh celery 1 cup finally chopped
Medium sized onion finally chopped
1 medium sizes carrot grated
2 cloves of garlic
1 heaping teaspoon of ‘sambal oelek paste’ (or half if you do not like it very spicy half a teaspoon) or if you don’t have this paste you can also use a fresh red chilly pepper (or if you don’t like it too spicy half a chilly pepper)
Ingredients for the coleslaw (amounts depending on how much you would like to make)
Salt and pepper to taste
Prepare the quinoa according to instructions and mix the cooked quinoa with the garlic, carrot, onions, celery, a little salt and ‘sambal’ (or chilly). If you have opted for meat instead of the quinoa you can mix the fresh mincemeat with the above ingredients. Add one egg and set aside.
Prepare very thin, lightly cooked pancakes from the flower mixed with an egg and a pinch of salt. Make a pile of the pancakes. Beat an egg in a cup. When ready you can fill each pancake with a little bit of the quinoa or meat filling and close it like a parcel (use some egg to glue the parcel. Then coat your parcel with egg and after that with bread crumbs.
Fry in sunflower oil till golden brown.
Chop the fresh and washed cabbage into fine slices. Mix with the grated carrot, about half an inch of freshly grated ginger (or more if you make a large bowl), about two tablespoons of raisins and an apple cut into small pieces. Make a sauce from mayonnaise and yoghurt with a pinch of salt and pepper and if you like a tiny bit of honey. About 2 thirds yoghurt to one third of mayonnaise. Serve with the Risoles.
It is a bit of work, but it is really delicious! Buon appetit!