Chicken Sweetcorn Rissoles Recipes

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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

CHEESE & CHICKEN RISSOLES



Cheese & Chicken Rissoles image

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

400 g lean ground chicken
1 small red onion, grated
1 egg
20 g packaged dry breadcrumbs
80 g low fat tasty cheese

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

MUM'S RISSOLES



Mum's Rissoles image

Mum has been making these rissoles for us for years now. They are the tastiest, easiest rissoles to make.

Provided by Alesha

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

500 g mincemeat
1 onion, finely chopped
3 tablespoons sweet chili sauce
1 egg, lightly beaten
pepper, to taste
breadcrumbs (optional)

Steps:

  • Place all ingredients in a bowl and mix well together with your hands.
  • If the mix is too wet add breadcrumbs.
  • Roll into small balls (about the size of golfballs) and flatten slightly.
  • Place small amount of oil in a frypan on medium heat.
  • Fry until brown and firm.

Nutrition Facts : Calories 390.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 53.7, Sodium 133.1, Carbohydrate 90.7, Fiber 2.1, Sugar 62.1, Protein 2.8

CHICKEN CORN FRITTERS



Chicken Corn Fritters image

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

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 large egg, lightly beaten
1/2 cup whole milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1-3/4 cups all-purpose flour
1 teaspoon baking powder
Oil for deep-fat frying
GREEN CHILI SAUCE:
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1 can (4 ounces) chopped green chilies
1 cup whole milk
Shredded cheddar cheese, optional

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 :

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