Everyone at Tanda Tula is mad about Rissoles! It could be Nina Scott’s love affair with Portuguese food that got us all hooked or simply the fact that the rissoles that come out of the Tanda Tula kitchen are so heavenly! Either way we had to share the recipe so you too can experience the deliciousness!

By definition a rissole is either minced fish or meat wrapped in pastry, rolled in bread crumbs and deep fried - what’s not to love? These savory parcels originated around the 1700’s in Portugal, however the word actually comes from the French “rissoler” which means to redden.

Our recipe is for the more traditional Portuguese version which are stuffed with prawns, they really are extremely tasty, a little fiddly and time consuming to make, but definitely worth it in the end!

Prawn Rissoles 

For the Pastry 

1 cup Wheat flour

1/2 cup All-purpose flour

2 teaspoons Butter Clarified

Salt to taste

1 cup Water

For the Filling 

1 cup Prawns Cooked and Chopped roughly 

1 - 1/2 tablespoons Butter

1/2 - 1 teaspoon Pepper

1/2 teaspoon Garlic cloves paste (optional)

Salt to taste

1 onion diced finely

1 Red Pepper (diced)

1 Green Pepper (diced)

3/4 tablespoon Flour

A pinch of Nutmeg Powder 

1/2 cup Milk – more if needed

1 tablespoon Grated Cheese (or more)

1 Egg Beaten

1 - 1/2 cups Breadcrumbs


1. Take the water, butter and salt in a pan and Bring to a rolling boil. 

2. Add the flour mixture and quickly mix well with a wooden spoon, till the mixture forms a ball.

3. Switch off heat. Transfer the mixture into a bowl. Slightly wet your hands and carefully knead the dough till smooth. The dough will be hot.

4. Cover and keep aside.

5. Take another pan and heat butter. Add the garlic paste (if using) and sauté for a minute. Add the pepper powder, nutmeg and flour and mix well. Stir for a few seconds.

6. Add milk, a little at a time, mixing well.Make sure no lumps are formed.

7. Add the cheese and prawns and mix well.

8. Sauté your Onions and peppers and add to your mix once cooled

9. The sauce should be just enough to coat the prawns. If required, you may add more milk. Adjust the seasoning to your taste.

10. Take small balls off the dough and roll it out into 3" circles. Place a spoonful of the filling in the center.

11. Bring one end of the circle over the filling to the other end, to form a moon shape. Press and seal the edges. Repeat the process with the remaining dough and filling.

12. Take each of the Rissoles and dip in the beaten egg, evenly coating it.

13. Roll in the breadcrumbs so that it coats evenly.

14. Heat oil in a pan. When hot, carefully drop the rissoles and fry on medium heat, till golden brown on both sides.

15. Drain onto an absorbent paper




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