CHICKEN RISSOLES
These chicken rissoles are healthy and easy to make. These chicken patties can be made with turkey, beef or lamb mince too. Serve with a side of fries.
Provided by Michelle Minnaar
Categories Burger
Time 50m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 55 calories, Sugar 1 g, Sodium 458.9 mg, Fat 1.2 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 5.4 g, Fiber 0.8 g, Protein 5.7 g, Cholesterol 23.8 mg
CHICKEN AND RICE RISSOLES
This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many.
Provided by Carofil
Categories Chicken Breast
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.8, Fat 7.3, SaturatedFat 2.2, Cholesterol 123.5, Sodium 225.5, Carbohydrate 10.9, Fiber 1, Sugar 0.8, Protein 14.7
WARM LENTIL SALAD WITH SERRANO, CHICKEN & ROCKET
A filling rustic summer salad
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.
- Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.
Nutrition Facts : Calories 320 calories, Fat 3 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2012 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein
CHICKEN RISSOLES IN MUSHROOM SAUCE
Make and share this Chicken Rissoles in Mushroom Sauce recipe from Food.com.
Provided by Mandy
Categories Chicken
Time 51m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl.
- Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties.
- Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only.
- Remove from pan and keep warm while preparing sauce.
- To make sauce: Melt butter in frypan, add spring onions and mushrooms and stir-fry over medium heat for 5 minutes or until soft, add wine and cream; reduce heat.
- Simmer uncovered 10-12 minutes or until sauce has reduced and thickened.
Nutrition Facts : Calories 439.1, Fat 20.7, SaturatedFat 9.1, Cholesterol 153.3, Sodium 384.2, Carbohydrate 19.9, Fiber 1.6, Sugar 3.1, Protein 40.5
CHEESE & CHICKEN RISSOLES
Make and share this Cheese & Chicken Rissoles recipe from Food.com.
Provided by Sonya01
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl combine the chicken mince, onion, egg and breadcrumbs.
- Divide the mixture into 8 even portions.
- Shape each portion into a rissole.
- Cut the cheese into 8 small cubes.
- Press a piece of cheese into the centre of each rissole and smooth the meat over to cover.
- Lightly press each rissole to flatten.
- Coat a medium fry pan with cooking spray, heat to medium and cook the rissoles 3-4 mins on each side until cooked through and golden.
- Serve with a salad or in a bun with salad.
Nutrition Facts : Calories 240.1, Fat 9.8, SaturatedFat 5.1, Cholesterol 131.9, Sodium 246.8, Carbohydrate 5.7, Fiber 0.5, Sugar 1.3, Protein 30.6
LENTIL AND SWEET POTATO RISSOLES
Make and share this Lentil and Sweet Potato Rissoles recipe from Food.com.
Provided by Lani D
Categories Lunch/Snacks
Time 1h
Yield 8 rissoles, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine lentils and veggies in bowl.
- Use hands to blend in sweet potato, breadcrumbs and cumin. If dry add some water/unsweetened tomato sauce/home made salsa.
- Make into 8 balls and refrigerate for at least 30 minutes.
- Preheat oven to 200°C.
- Spray with a light oil and bake for 35 minute or until crisp and golden.
- Serve with salad, as a burger, or in a wrap.
Nutrition Facts : Calories 228.6, Fat 0.7, SaturatedFat 0.1, Sodium 348.7, Carbohydrate 46.2, Fiber 12.3, Sugar 10.8, Protein 11.3
CHICKEN RISSOLES WITH LENTIL SALAD
This is based on a recipe from the January 2009 issue of "recipes +" magazine. The original recipe called for ground pork, but we changed it to chicken. This makes a perfect mid-week meal, and is quick and easy to make. You can add sices such as cumin or coriander to the ground chicken, to spice it up a bit. Also, try serving it with flour tortillas or flatbread! With the salad, you can save money by using 1 medium tomato instead of the cherry tomatoes. Also, if you can't get a can of lentils, use 1 cup of dried lentils, soaked and prepared.
Provided by Sara 76
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- RISSOLES:.
- Combine breadcrumbs and milk in a medium bowl. Add ground chicken, onion, juice, chili and garlic. Season with salt; mix well. Shape mixture into 8 rissoles. Transfer to a plate. Cover with plastic food wrap; chill for 15 minutes.
- Heat a large frying pan over moderate heat. Spray rissoles with oil. Cook, in 2 batches, for 3-4 minutes each side or until browned and cooked through.
- Serve rissoles with Lentil Salad and lemon wedges.
- LENTIL SALAD:.
- Combine all ingredients in a medium bowl.
Nutrition Facts : Calories 576.8, Fat 8.7, SaturatedFat 1.7, Cholesterol 87.7, Sodium 152.7, Carbohydrate 69.4, Fiber 32.2, Sugar 4.8, Protein 54.6
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