Corn Spinach Rissois (Vegetarian Version)

Rissois is a delicate tasting small  croquette, enclosed in pastry, rolled in breadcrumbs, usually baked or deep fried. A rissole was initially created in France which means reddish. In India it was handed down straight from the Portuguese while they were in Goa. The signature recipe from the Portuguese is known as Rissóis de Camarão are which means Shrimp Croquettes. But being vegetarian I got chance to learn this vegetarian variation of the recipe from one of my Goan friend.

To make this recipe I have used fresh corn, fresh spinach leaves and white sauce/Bechamel sauce and cheese for stuffing. The combination of cheese-corn-spinach mixed with white/Bechamel sauce never goes wrong. You can make sandwiches from this same stuffing, they taste delicious. To make these french croquettes, the filling can be sweet or savory but always sure to impress. Give this recipe a try and enjoy this mouth melting Appetizer.

Step by Step Instruction with Photos

For the Pastry Dough

1. In a deep bottom sauce pan boil water/milk with butter, salt and sugar.
2. Once the butter melts, add flour, all at once and stir vigorously until the mixture leaves the side of pan around 3-5 minutes till it forms a ball.

3. Dust the kneading board with flour and knead a little while still hot.
4. Cover and keep aside to rest the dough for half hour.  

For Béchamel or White Sauce

1. Melt the butter in a heavy-bottomed saucepan.
2. Stir in the flour and minced garlic, cook stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.

3. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
4. Once boiled lower the heat and add salt, pepper and nutmeg powder and cook stirring for more 2 to 3 minute.

5. Remove from the heat.
6. For later use cool this sauce and cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

For the Filling

1. Prepare 1 cup of bechamel or white sauce as per recipe.
2. In a skillet or a pan melt a very little butter and sauté chopped spinach until water content is dried.

3. In a mixing bowl add all the ingredients under the head “For Stuffing”.
4. Mix well and keep aside.

For the Rissois

1. Knead the dough one more time and divide into small balls.
2. Roll the pastry dough on the board into circle shape. Place a spoonful of corn spinach filling into the middle half of the rolled pastry.

3. Fold the dough over the feeling and cut in half moon shape with help of glass or pierogi cutter pressing the edges together.

4. Dip the rissois in milk and then in breadcrumbs.

5. Deep fry in hot oil until golden brown.
6. Let cool on paper towels to absorb oil and serve.

Recipe Card