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 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
CHICKEN RISSOLES IN MUSHROOM SAUCE
Make and share this Chicken Rissoles in Mushroom Sauce recipe from Food.com.
Provided by Mandy
Categories Chicken
Time 51m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 439.1, Fat 20.7, SaturatedFat 9.1, Cholesterol 153.3, Sodium 384.2, Carbohydrate 19.9, Fiber 1.6, Sugar 3.1, Protein 40.5
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