Chicken rissoles. The only Rissoles recipe you'll ever need. That moment at the end when Dozer watches the tray being taken away…. he looks PANICKED!! 😂. Chicken rissoles are perfect if you need a family-friendly meal, which is also tasty and healthy at the same time.
Cook in the pan or out on. Vietnamese Chicken Rissoles with Shallots, Lemongrass and Garlic. Mint Recipes, Asian Recipes, Ethnic Recipes, Chicken Rissoles, Vietnamese Recipes, Vietnamese Food, Fabulous Foods. You can have Chicken rissoles using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chicken rissoles
- You need 1 of brown onion finely diced.
- Prepare 4 of large potatoes or 6 medium e.g. Maris Piper.
- Prepare of Leftover roasted chicken breast or other meat from the carcass.
- It's to taste of Salt and pepper.
- You need Splash of milk.
- It's Knob of butter.
- Prepare of Breadcrumbs (ideally homemade).
- Prepare 1 of egg.
- It's of Oil for frying.
Roll in a mixture of sesame. Fry in the fat until golden-brown on both sides. A very easy and fast everyday dish that tastes great. Find a recipe for Chicken rissoles and more at www.asda.com/recipes.
Chicken rissoles instructions
- 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..
Cut the chicken and bread into chunks and whizz in a processor until finely chopped. Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn). Do not over cook the Rissoles. View top rated Chicken rissole recipes with ratings and reviews. The Best Rissoles Without Egg Recipes on Yummly
