Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken rissoles. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken rissoles is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Chicken rissoles is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken rissoles using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken rissoles:
- Make ready brown onion finely diced
- Prepare large potatoes or 6 medium e.g. Maris Piper
- Take Leftover roasted chicken breast or other meat from the carcass
- Get Salt and pepper
- Make ready milk
- Get butter
- Get Breadcrumbs (ideally homemade)
- Prepare egg
- Prepare 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.
Steps 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 with this exceptional food chicken rissoles recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
