Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken rissoles. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Chicken rissoles are perfect if you need a family-friendly meal, which is also tasty and healthy at the same time. By using lean, minced chicken and vegetables to create my rissoles, it is actually possible to enjoy a bistro-style sandwich at home. In a large bowl, mix all ingredients (get right in there and use your hands!). Shape into balls and lightly flatten each rissole.
Chicken rissoles is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken rissoles is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook chicken rissoles using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken rissoles:
- Take brown onion finely diced
- Get large potatoes or 6 medium e.g. Maris Piper
- Make ready Leftover roasted chicken breast or other meat from the carcass
- Take Salt and pepper
- Get milk
- Get butter
- Take Breadcrumbs (ideally homemade)
- Get egg
- Take Oil for frying
Chicken Parmesan Bites Perfect for the whole family. Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. Heat olive oil in a non-stick frying pan. Over a medium heat brown rissoles on both sides until golden and browned.
Instructions to make Chicken rissoles:
- Peel and chop the potatoes and boil until fluffy. Drain and mash them. Add in a splash of milk, the salt and pepper and butter. Mix until nice and smooth. Tip into a large mixing bowl and allow to cool.
- Next strip the leftover meat from your roast chicken. Chop this up finely by hand until almost breadcrumb-like or use a food processor to grind it up. Blend with the finely chopped onion.
- Once your potato is cool enough to handle, add in the chicken and onion. Stir all ingredients together until well mixed.
- Now prepare a large baking tray with a sheet of greaseproof paper on it as a surface on which to place your finished rissoles.
- Next crack the egg onto a saucer, mix with a fork and set aside. Fill another saucer with breadcrumbs. You are now ready to start shaping the rissoles.
- Now with clean hands scoop out a small handful of potato mixture and shape it into a round patty approx 2cm thick. Place it onto the tray. Repeat the process until all of the mixture is used up and you have between 8 and 12 patties. Then take each one, dip it in the egg then rolI it in the breadcrumbs until coated. Set aside on the tray.
- At this stage you can fry the rissoles in oil if you are serving them immediately or put in the freezer in batches for later use. If using them now, they go well with boiled/steamed vegetables and boiling hot gravy.
Heat olive oil in a non-stick frying pan. Over a medium heat brown rissoles on both sides until golden and browned. Transfer to a tray lined with baking paper. A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.
So that is going to wrap it up for this exceptional food chicken rissoles recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
