Chicken Sweetcorn Rissoles Food

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 RISSOLES IN MUSHROOM SAUCE

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.

GREEK STYLE CHICKEN RISSOLES IN TOMATO SAUCE

Steps:

• To make the rissoles, mix the chicken with the onion in a bowl, then add the parsley, salt, pepper, egg, breadcrumbs and water.
• Mix well to combine, using your bare hands if necessary.
• With wet hands, roll the meat mixture into balls.
• Heat 1/2" of oil in a frying pan and saute the rissoles on both sides until they turn colour.
• Remove to a plate.
• Pour off all but 1 tablespoon of the oil remaining in the pan.
• Add the onion and garlic and saute until transparent.
• Add the remaining sauce ingredients and bring to a boil.
• Return the rissoles to the pan, reduce the heat, cover and simmer for 30 minutes.
• Serve over your favourite pasta.