Chicken Rissoles Recipes

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CHICKEN RISSOLES



Chicken Rissoles image

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

1kg (2lbs) boneless and skinless chicken thighs, minced
1 large carrot, peeled and grated
1 courgette, washed and grated
2 garlic cloves, peeled and crushed
5ml (1 tsp) salt
5ml (1 tsp) onion powder
1 egg

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



Chicken & sweetcorn rissoles image

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

1 tbsp olive oil
1 small onion , finely chopped
1 garlic clove , chopped
1½ slices white bread
3 tbsp milk
400g skinless boneless chicken breast fillet
1 small egg , lightly beaten
4 tbsp tomato ketchup
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley
½ tbsp chopped fresh thyme (optional)
198g can sweetcorn , drained
125g pack low-fat soft cheese with chives
a little milk
cucumber sticks
red pepper strips
baby cherry tomatoes

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



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

CHICKEN RISSOLES IN MUSHROOM SAUCE



Chicken Rissoles in Mushroom Sauce image

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

1 kg ground chicken
1 cup fresh breadcrumb
1 tablespoon dried tarragon
1 small onion, chopped
1/4 cup mayonnaise
40 g butter
3 spring onions, finely chopped
300 g button mushrooms, sliced
1/4 cup white wine
3/4 cup cream

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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