1 cup of water
1/2 cup of milk
1/2 tablespoon of butter or margarine
1 1/2 cups of wheat flour
1/2 teaspoon of salt
Stuffing:
300g of melted cheese
salt and pepper to taste
1 tablespoon of tomato extract
beaten eggs
pancake flour
1 cup of water
1/2 cup of milk
1/2 tablespoon of butter or margarine
1 1/2 cups of wheat flour
1/2 teaspoon of salt
Stuffing:
300g of melted cheese
salt and pepper to taste
1 tablespoon of tomato extract
beaten eggs
pancake flour
Fry the milk, water, salt, and butter together
When it starts to boil, add the flour a little at a time and stir until cooked
Remove the sides of the pan and form a ball
Take it off the heat and let it cool
Pike the cheese well, season with salt and pepper, and add tomato extract
Mix well
Roll out the dough with a rolling pin and cut into slices using a cup
Place a little cheese on each slice
Fold them and squeeze the edges
Dip the rissoles in beaten eggs and then in pancake flour
Fry in hot oil.
