Flavours of WUR: Rissoles Mayo

Adinda Kirana (25), a Master’s student of Food Technology from Indonesia.
Adinda Kirana, an MSc student of Food Technology from Indonesia

You come across all the flavours of the world in the WUR community. Adinda Kirana (25), a Master’s student of Food Technology from Indonesia, who specializes in Gastronomy Science, shares one of her favourite Indonesian snacks.

‘I would like to share one of my favourite snacks from my home country, Indonesia. You can eat this savoury snack at any time of the day. Back home, you can buy four of them for about a euro. They are not an expensive snack, but they make my tummy happy!’

For 6 rissoles


  • For the sauce
    • 15 tbsp mayonnaise
    • 3 tbsp honey or sweetened condensed milk
    • 1 ½ tbsp mustard (optional)
    • 2 tbsp sambal (optional)
    • ¼ teaspoon pepper
  • For the filling
    • 6 slices of beef, bacon or ham45g grated cheddar cheese2 hard-boiled eggs, chopped into 6 pieces
    • 1 roughly chopped small leek (optional)
  • For the pastry
    • 125g flour
    • 1 tbsp cornflour
    • 130 ml water
    • 200 ml milk
    • ½ teaspoon salt
    • 2 tbsp oil
    • 1 raw egg
  • To coat: egg and breadcrumbs


  1. Mix all the pastry ingredients except the oil, and whisk in a bowl.
  2. Place a small pan with a little oil on a low to medium heat.
  3. For the pastry, fry the batter in 6 thin sheets, and set them aside.
  4. For the sauce, mix the mayonnaise with the condensed milk, mustard, sambal and pepper.
  5. Layer the meat, boiled egg, leek, cheese and sauce in the middle of each rissole sheet.
  6. Roll the pastry up and seal it with a drop of water.
  7. Coat the rissoles with egg and breadcrumbs.
  8. Fry the rissoles until golden brown, then drain off the excess oil.
  9. Best served with some raw Thai chili peppers.

Tip: You can buy readymade sheets of spring roll pastry at an Asian store if you don’t want to make your own.

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