Chicken Rissoles 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 & 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.

CHEESE & CHICKEN RISSOLES

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.

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.