Chicken Rissoles With Lentil Salad Recipes

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.

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.