Chicken Rissoles Recipe Mary Berry 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!

CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
• Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
• Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
• Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
• Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

MUM'S RISSOLES

Steps:

• Place all ingredients in a bowl and mix well together with your hands.
• If the mix is too wet add breadcrumbs.
• Roll into small balls (about the size of golfballs) and flatten slightly.
• Place small amount of oil in a frypan on medium heat.
• Fry until brown and firm.

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.

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.