Chicken rissoles. The only Rissoles recipe you'll ever need. These Rissoles I'm sharing today are a little different to the store bought rissoles that were our Wednesday night dinners…. 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.
These lightly spiced Chicken Rissoles are super easy to make with a little ginger, garlic, onion, dried or fresh herbs and panko breadcrumbs to a to create a delicious golden crispiness on the outside.
Hence these chicken rissoles could be called chicken meatballs, both things actually mean pretty similar things.
You can have Chicken rissoles using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chicken rissoles
- You need 1 of brown onion finely diced.
- It's 4 of large potatoes or 6 medium e.g. Maris Piper.
- It's of Leftover roasted chicken breast or other meat from the carcass.
- Prepare to taste of Salt and pepper.
- You need Splash of milk.
- It's Knob of butter.
- Prepare of Breadcrumbs (ideally homemade).
- You need 1 of egg.
- You need of Oil for frying.
But I'm more likely to be found higher up in the search results if I opt for rissoles. These are a great way to make a family meal using leftover chicken from your Sunday roast. Roll in a mixture of sesame. In need of a succulent entree for your next dinner party?
Chicken rissoles step by step
- 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..
This Indonesian version of Rissoles are stuffed with veggies and chicken and enclosed in crepe-like wrappers and rolled into bread crumbs and fried. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as an entrée, main course. View top rated Chicken rissole recipes with ratings and reviews. Chicken And Almond Rissoles With Stir Fried Vegetables, Spicy Chicken Wings, Chicken Tenders, etc.