Chicken Rissole Recipe Jamie Oliver Food

CHICKEN RISSOLES

Steps:

• Preheat your oven to 180°C/355°F/gas mark 4.
• Mix all the ingredients in a big bowl until everything is well incorporated.
• Using your hands or a burger press, shape portion-sized patties of equal thickness.
• Place the rissoles on a lined baking sheet and bake for 30 minutes or until the meat is cooked through.
• Serve the rissoles with salad and your favourite dips. Alternatively, serve them in burger buns!

POLPETTE DI POLLO

Steps:

• Preheat the oven to 180°C/350ºF/gas 4.
• Using a large knife, roughly chop up the chicken, giving it some texture, then set aside. Roughly break up the bread into a bowl and pour over the milk, tossing it together, and set aside until the milk is absorbed.
• Meanwhile, peel the garlic, and pick and finely chop the parsley.
• Put the soaked bread, olives, capers, garlic and Parmesan into a blender and blitz until combined. Add the chicken and break in the egg, then pulse very briefly, until the mixture is blended enough to be moulded into balls but is still a little chunky.
• Season to taste with sea salt and black pepper, then roll the mixture into small balls, about 2.5cm wide (if the mixture is a little too wet to work with, add some extra breadcrumbs until it comes together).
• Place the meatballs in a greased ovenproof dish. Drizzle generously with oil and bake in the oven for 30 minutes, turning the balls halfway so they're golden on all sides.
• While the meatballs are cooking, make your sugo: heat 2 tablespoons of oil in a large frying pan over a medium heat, peel and crush in the garlic and cook for 3 minutes, or until softened but not coloured.
• Tip in the tinned tomatoes, then fill the empty tin a third of the way up with water and add this as well. Cook over a high heat for 8 to 10 minutes, stirring occasionally, until the sauce has reduced and thickened. If your tomatoes taste slightly acidic, stir in the sugar to sweeten. Season with salt and pepper.
• Add the sauce to the dish 5 to 10 minutes before the meatballs have finished cooking. Serve with the parsley scattered on top.

CHICKEN AND RICE RISSOLES

Steps:

• Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl.
• Add buttermilk and half of the beaten eggs stirring well.
• Cover and refrigerate for 1 hour.
• Remove from refrigerator and shape mixture into hand sized patties.
• Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil.
• May be served hot with vegetables or cold with salad.

CHICKEN & SWEETCORN RISSOLES

Steps:

• Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
• If using the chicken breasts, chop in a food processor. Tear the bread and add to the chicken with the onion, egg, ketchup, Worcestershire sauce, herbs and seasoning. Blitz for a few seconds.
• Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
• For two children, sauté six rissoles in hot oil for 2-3 minutes each side. Beat cheese and milk in a bowl to make a dip for the veg.