Ham and Cheese Rissoles

Name: Ham and Cheese Rissoles
Yield: 64
Ingredients: 1 packet of vegetable stock; 1 cup (chay) of water; 2 cups (chay) of milk; 1 tablespoon of butter; 3 1/2 cups (chay) of all-purpose flour; 150g of white cheese, cubed; 150g of diced ham; 1 tomato, peeled and seeded, cubed; Fresh parsley leaves to taste; 1 tablespoon of olive oil; Salt and pepper to taste; Beaten egg and pancake mix for coating

1
1 packet of vegetable stock
2
1 cup (chay) of water
3
2 cups (chay) of milk
4
1 tablespoon of butter
5
3 1/2 cups (chay) of all-purpose flour
6
150g of white cheese, cubed
7
150g of diced ham
8
1 tomato, peeled and seeded, cubed
9
Fresh parsley leaves to taste
10
1 tablespoon of olive oil
11
Salt and pepper to taste
12
Beaten egg and pancake mix for coating

Ingredients

1
1 packet of vegetable stock
2
1 cup (chay) of water
3
2 cups (chay) of milk
4
1 tablespoon of butter
5
3 1/2 cups (chay) of all-purpose flour
6
150g of white cheese, cubed
7
150g of diced ham
8
1 tomato, peeled and seeded, cubed
9
Fresh parsley leaves to taste
10
1 tablespoon of olive oil
11
Salt and pepper to taste
12
Beaten egg and pancake mix for coating

Directions

1
1 Dissolve the vegetable stock with water in a pan over low heat
2
Add milk and butter, and let it simmer
3
Remove from heat, add flour while stirring continuously, then return the pan to the heat
4
2 Cook the dough until it comes away from the sides of the pan
5
Transfer to a floured surface and knead well
6
In a separate bowl, mix together white cheese, diced ham, tomato, parsley leaves, olive oil, salt, and pepper
7
3 Shape the rissoles and fill them
8
Close tightly, then coat with beaten egg and pancake mix
9
Fry in hot oil until golden brown.