For the filling
1/4 cup of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
700g of ripe tomato, peeled and seeded, finely chopped
1 tablespoon of chopped cilantro
500g of clean shrimp, cut into pieces
1/2 cup of all-purpose flour
3/4 cup of milk
Salt and red pepper sauce to taste
For the dough
3 cups of all-purpose flour (360g)
3 cups of milk (720ml)
2 tablespoons of butter
1 pinch of salt
4 slightly beaten eggs
1 1/2 cup of pastry flour
Olive oil for frying
For the filling
1/4 cup of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
700g of ripe tomato, peeled and seeded, finely chopped
1 tablespoon of chopped cilantro
500g of clean shrimp, cut into pieces
1/2 cup of all-purpose flour
3/4 cup of milk
Salt and red pepper sauce to taste
For the dough
3 cups of all-purpose flour (360g)
3 cups of milk (720ml)
2 tablespoons of butter
1 pinch of salt
4 slightly beaten eggs
1 1/2 cup of pastry flour
Olive oil for frying
Make the filling: In a pan with olive oil, add the onion, garlic, and tomato
Cook over low heat, covered, for 20 minutes
Season with cilantro, salt, and red pepper sauce
Add the shrimp to the pan and cook for 3 minutes
Add the flour and milk
Mix until thickened
Let it cool
Make the dough: In a pan, combine the flour, milk, butter, and salt
Bring to a boil, stirring constantly, until the mixture thickens and releases from the bottom of the pan
Remove from heat and let cool, covered with a damp cloth
Roll out the dough on a smooth surface to a thickness of 3mm
Using a cookie cutter or glass, cut out rounds of dough
In the center of each round, place 1/2 tablespoon of filling
Fold in half-moon shape and press edges together
Dip the rissoles in egg and then in pastry flour
Fry them in hot oil until golden brown
Remove from frying pan and drain on paper towels
Serve hot
Calories per serving: 60.
