Posted on
by 
0 Comments
Today I have a fun and delicious snack for you. You might have tasted it if you’ve ever visited a Dutch snackbar; a nasischijf. That’s essentially a crispy, breaded disk filled with seasoned fried rice. These Dutch fried rice patties are a pretty popular and classic snack in the Netherland and while it is absolutely quicker to buy one from a snack bar, making it yourself is soooo worth the trouble. Also if you don’t live in the Netherlands you can still make it!
Table of contents
Tip from Simone
You can easily change these to vegetarian rice patties, as the only thing you really need is the rice. You can use more of the vegetables and simply leave out the chicken and the ham. You can add more flavor by finely chopping scallions, extra peas or a bit of sambal if you like them spicy!
What is a Nasischijf?
A nasischijf is a pretty popular Dutch snack which is usually shaped in the form of a burger and filled with Indonesian fried rice (Nasi goreng). The rice mixture is thickened so you can easily shape it into patties, then it gets a crispy coating and it’s deep-fried.
Homemade Dutch Fried Rice Patties
Back in the day when I was young and reckless, we would go out and a lot of those nights we ended up at the snack bar afterwards. We would order something fatty and delicious; crispy fries with peanut sauce, shoarma or we would pull a nasischijf or bamibal straight from the vending machines.
Making them yourself obviously take a little bit more effort but the bonus is that they are also much tastier than the snack-bar version. Trust me on that.
The trick is to make the rice mixture flavorful and combine it with a roux. Once it is chilled, it will become firm enough to cut it into patties. They’re then coating in a mixture of flour, egg and Japanese breadcrumbs (panko) and fried until golden brown. For extra crunch I like to to this coating twice!
Recipe Ingredients
- rice – white rice is traditional but you can also use brown rice.
- chicken – I used chicken breast here but you can also go for chicken thigh fillet
- ham – you can use regular sliced ham for this
- vegetables – in the Netherlands you can buy bags of precut ‘nasi’ vegetables specifically for fried rice, but you can easily use a mixture of finely chopped leeks, onion, cabbage, carrots etc. I also add green peas.
- seasoning – a Dutch fried rice seasoning is convenient but you can use whatever Indonesian style fried rice seasoning you can find
- kecap manis – this sweet Indonesian soy sauce gives the patties the sweet and savory flavor. You can use regular soy sauce but be careful as that does tend to be much saltier. So make sure to taste test before you add it.
- flour and butter – you need those to thicken the filling so you can shape it into patties
- eggs – for the outside coating
- panko – panko are Japanese breadcrumbs and a bit crustier than regular breadcrumbs but you can use both.
How To Get an Extra Crispy Coating
While one layer of the coating is already good, a second layer really makes it so much crunchier, so if you can repeat the egg and panko layer twice. It also helps to keep the rice filling inside while giving you a super crunch on the outside.
What To Serve with Dutch Fried Rice Patties
Of course this is more a snack than anything else, but you can serve it as part of a meal. Traditionally it is served with something like sweet chili sauce, mayonnaise or plenty of peanut sauce. And of course with fries, although you can go for vegetable fries like celeriac fries, kohlrabi fries or zucchini fries to add a bit of vegetable to the serving.
FAQ Dutch Fried Rice Patties
A nasischijf is a Dutch fried snack consisting of seasoned fried rice that is shaped into a disk, breaded, and deep-fried or shallow-fried until crispy. It is commonly sold at snack bars throughout the Netherlands.
Not exactly. The filling is inspired by nasi goreng, which has Indonesian roots, but the breaded and fried nasischijf as a snack is typically Dutch. It reflects the strong Indonesian influence on Dutch food culture.
Yes. Leftover nasi goreng is a great starting point for homemade Dutch fried rice patties. You will still need to make sure the mixture is thick and sticky enough to hold its shape before chilling and breading it.
Yes. You can make the filling one day ahead and keep it covered in the refrigerator. You can also shape and bread the patties ahead of time and refrigerate them until you’re ready to fry them.
Yes. Freeze the breaded, uncooked patties in a single layer first. Once frozen, transfer them to an airtight container or freezer bag. This prevents them from sticking together. For the best texture, use them within about 2 to 3 months.
Dutch Fried Rice Patties (Nasischijf)
Ingredients
Fried rice filling
- 250 g white rice
- 1 chicken breast cut into small pieces
- 75 g sliced ham finely chopped
- 200 g mixed vegetables finely sliced
- 2 tbsp fried rice seasoning
- 50 g green peas
- 3 tbsp kecap manis sweet Indonesian soy sauce
- 20 g unsalted butter
- 25 g all-purpose flour
- 200 ml chicken stock
- Neutral oil for cooking
For the crispy coating
- 25 g all-purpose flour
- 3 large eggs beaten
- 200 g panko breadcrumbs
- Neutral oil for frying
Equipment
- Deep fryer
Instructions
- Cook the rice according to the package instructions and set aside.
- Heat a splash of neutral oil in a large skillet over medium heat. Add the chicken, ham, nasi seasoning, and vegetables. Cook for about 15-20 minutes, stirring regularly, until the chicken is cooked through and the vegetables are tender. If the mixture gets too dry, add a small splash of water.
- Add the cooked rice, peas, and ketjap manis. Stir until everything is well combined.
- Sprinkle the 25 grams of flour over the rice mixture and cook for 2-3 minutes, stirring constantly. Add the butter and stir until melted.
- Pour in the chicken stock and stir well. Simmer for about 5 minutes, or until the mixture is thick and sticky enough to hold together.
- Line an 8 x 12-inch (20 x 30-cm) baking dish with parchment paper. Spoon in the rice mixture and press it down firmly into an even layer. Refrigerate for at least 1 hour, or until completely cold and firm.
- Use a round cookie cutter to cut the chilled rice mixture into patties. Press the scraps together to cut out more rounds, or shape the remaining mixture into small rectangles.
- Place the flour, beaten eggs, and panko in three separate shallow bowls. Coat each patty first in flour, then egg, and finally panko. Dip it in the egg and panko once more for an extra-crispy coating.
- Heat a generous layer of neutral oil in a deep skillet over medium-high heat. Fry the Dutch fried rice patties until golden brown and crispy on both sides.
- Drain briefly on paper towels and serve hot with peanut satay sauce and fries.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
