Chicken Sweetcorn Rissoles Food
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 & SWEETCORN RISSOLES
Spice up your child's dinner time and use up all those leftovers with these tasty and nourishing croquettes
Provided by Annabel Karmel
Categories Dinner, Lunch, Main course
Time 45m
Yield Makes 18 rissoles
Number Of Ingredients 17
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.
Nutrition Facts : Calories 108 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHICKEN CORN FRITTERS
I've always loved corn fritters, but they weren't satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree. -Marie Greene, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 dozen.
Number Of Ingredients 20
Steps:
- Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. , In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. , In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired.
Nutrition Facts :
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
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
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