Chicken And Rice Rissoles Recipes

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CHICKEN AND RICE RISSOLES



Chicken and Rice Rissoles image

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

1 1/2 cups cooked brown rice (long cooking)
500 g ground chicken
2 tablespoons rye flour
1/2 cup buttermilk
1 tablespoon fresh sage (finely chopped)
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
breadcrumbs
olive oil (or your favourite vegetable oil)

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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