RISOL MAYO

Ingredient:
• skin
• 100 gr wheat flour
• 1 egg
• first salt
• 250 ml air
• 1/2 tsp vegetable oil
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1 carrot, peeled, cut into 3 cm lengths, boiled
6 pieces of smoked meat cut in half
200 gr cheddar/mozzarella cheese, sliced
2 boiled eggplants, peeled, sliced lengthwise
Mayo Sauce:
250 ml bottled mayonnaise
3 tbsp sweet thick
1/4 tsp pepper powder
1/2 tsp salt
layer:
3 tbsp wheat flour
200 ml air
250 gr bread flour

How to Cook Risol Mayo:

1. Skin: Combine flour, milk powder, and salt and stir until blended.
2. Add eggs, stir while adding water gradually while stirring until smooth
and even. Add oil, mix well.
3. Stir a few moments and let stand a few moments.
4. Heat a 20 cm omelet pan, grease it with little oil.
5. Pour 1 tablespoon of vegetable mixture.
Cook until the edges dry and then remove.
6. Do the same with the rest of the dough.
7. Mayo Sauce: Stir mayonnaise with sweetened condensed, pepper and salt until
smooth.
8. Take a sheet of dough skin, put in the middle a piece of bacon, a piece of
cheese, a slice of egg, put 1 tablespoon of mayonnaise.
9. Fold in the middle and the sides, roll up tightly and neatly.
10. Layer: Stir the flour with water until it is quite thick.
11. Dip the rissoles in flour mixture and then coat with breadcrumbs until evenly
coated.
12. Fry the risole in hot oil and plenty of it until it turns brown.
Lift and drain.