Low Sodium Risoles
Elevate your snack game with this flavorful Low Sodium Risoles recipe, a healthier twist on the classic Indonesian favorite! These golden, crispy rolls are filled with a hearty mixture of tender chicken, fresh vegetables, and aromatic seasonings, all wrapped in delicate homemade crepes. Crafted with low sodium chicken broth and just the right blend of paprika and black pepper, this recipe ensures maximum flavor without unnecessary salt. Perfectly coated in breadcrumbs and pan-fried until irresistibly crispy, these risoles make a delightful, guilt-free appetizer or snack that’s sure to impress. Serve them hot, optionally garnished with parsley, for a satisfying treat bursting with texture and taste. Searching for a low sodium snack or a creative way to enjoy chicken and veggies? These risoles are a must-try!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 250 ml Milk
- 3 large Eggs
- 200 grams Skinless chicken breast
- 1 medium Carrot
- 100 grams Cabbage
- 1 small Onion
- 2 medium Garlic cloves
- 3 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 100 ml Low sodium chicken broth
- 1 tablespoon Cornstarch
- 100 grams Breadcrumbs
- 2 tablespoons Unsalted butter
- 1 tablespoon Parsley (optional)
Instructions
Begin by preparing the pancake batter. Mix 150 grams of all-purpose flour with 250 ml of milk and 1 beaten egg in a bowl. Whisk until smooth with no lumps, then set aside to rest.
For the filling, finely dice the onion and garlic. Cut the chicken breast into small cubes, peel and grate the carrot, and thinly slice the cabbage.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add diced onion and garlic, sauté until fragrant and translucent.
Add the chicken cubes to the pan, and cook until they start to turn golden brown. Add grated carrot, sliced cabbage, 0.5 teaspoon black pepper, and 0.5 teaspoon paprika.
Pour in 100 ml of low sodium chicken broth and bring to a simmer. Mix 1 tablespoon of cornstarch in a little water to make a slurry and add to the mixture, stirring until it thickens. Cook for another 5 minutes. Remove from heat and let it cool.
In a separate pan, heat a small amount of unsalted butter over medium heat. Pour a small amount of the pancake batter to form a thin circle, similar to a crepe. Cook until the edges are dry, then flip and cook the other side. Repeat to make 8 pancakes.
Spoon a little filling onto each pancake, fold in the sides, and roll up tightly to encase the filling.
Beat the remaining 2 eggs in a shallow dish. Dip each risole in the egg wash, then coat in breadcrumbs. Ensure they are well coated.
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Fry the risoles for about 2-3 minutes on each side until they are golden brown and crispy.
Serve hot, garnished with parsley if desired. Enjoy your low sodium risoles as a delicious snack or appetizer.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 31.5 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 616 mg | 47% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1439 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
