2 tablespoons vegetable oil
1 small onion , grated
3 cloves garlic , crushed
1 carrot , grated
1 medium potato , finely diced
2 oz green beans , cut into small pieces
2 oz all-purpose flour
½ cup milk
½ teaspoon nutmeg , freshly grated
½ teaspoon salt
1 teaspoon sugar
½ teaspoon black pepper , freshly ground
2 tablespoons flat-leaf parsley finely chopped
For the batter:
2 cups all-purpose flour , sifted
3 eggs
½ tablespoon salt
2 teaspoons caster sugar
4½ cups milk , cold
8 tablespoons butter , melted
Vegetable oil , for cooking
For frying
2 large eggs , beaten
1¼ cup breadcrumbs
Vegetable oil
Filling: Place the chicken in a saucepan and cover with water. It must be completely submerged. Cover, and simmer for 30 minutes over low heat, or until cooked through. When completely cooked, remove the chicken with a slotted spoon and let cool. In a Dutch oven, heat the oil over medium-high heat. Add the onion and fry, stirring very frequently, until it becomes tender. Add the garlic and the potato. Cook for 2 minutes, stirring frequently. Add the carrots and green beans and mix well. Cook until the potato and carrot become soft but not mushy. Finely shred the cooled chicken and add to the vegetables. Add the flour and sauté over high heat for 1 minute. Add the milk, nutmeg, salt, sugar and pepper. Stir well then taste. Add more seasoning if needed. Cook over medium heat until the mixture thickens. Add the parsley and mix. Remove from heat and let cool. Batter: In the bowl of a stand mixer, pour in the eggs and beat until frothy. Add salt and sugar and beat again for 15 seconds. Add a quarter of the flour and a quarter of the milk. Beat for 1 minute. Add another quarter of the flour and another quarter of the milk and beat again for 1 minute. Repeat adding the other two quarters of flour and milk and mixing them together, until you are finished. Add the melted butter and beat for 1 minute or until the lumps are completely gone. Filter the batter using a fine mesh strainer. Making the pancakes: Heat an 8-inch (20cm) diameter crepe maker or non-stick skillet over medium-high heat. Brush the entire surface, including the edges, with oil. Heat again for 1 minute to warm the oil. Remove the crepe maker or skillet from the heat and take a small ladle (about 4 tablespoons) of batter. Pour onto the crepe maker and spread thinly using a pancake spreader or by quickly tilting the crepe maker or skillet. Place the crepe maker back on the heat. Cook over medium heat until the edges of the pancake curl. At this point, when you shake the crepe maker, the pancake should come away cleanly. Using a large spatula, flip the pancake and cook the other side for about 1 minute. Remove the pancake from the heat and place on a baking sheet lined with parchment paper. Place a piece of parchment paper on top of the pancake to separate it from the next one; in this way, they will not stick to each other. Repeat until all the batter is used up. Assembly: Place a pancake on a flat surface. Place about 1½ tablespoons of filling about an inch (3 cm) from the bottom edge of the pancake. Form the filling into a rectangular shape. Fold the bottom pancake over the filling. Fold the left side of the pancake over the filling. Fold the right side of the pancake over the filling. Finally roll up into a cigar shape. Repeat until all the pancakes and filling are used up. Frying: Place the breadcrumbs into a large dish. Pour a large quantity of oil into a large saucepan, and bring it to a temperature of 340 F (170 ° C). Dip the risoles in the beaten eggs to cover the entire surface. Shake off the excess egg, then roll the risoles in the breadcrumbs. Shake off excess breadcrumbs before immersing risoles in hot oil. Fry the risoles on one side until they are a golden color, then turn over to fry on the other side. Remove the risoles from the oil with a skimmer, and place on a baking sheet lined with paper towels to absorb excess oil. Do not overload the pan with risoles as this will make them too fatty. Serve the risoles hot with balado or sambal, and / or chili peppers.