Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken rissoles. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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. Hence these chicken rissoles could be called chicken meatballs, both things actually mean pretty similar things.

Chicken rissoles is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chicken rissoles is something that I’ve loved my entire life.

To get started with this 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:

1. Take 1 brown onion finely diced
2. Prepare 4 large potatoes or 6 medium e.g. Maris Piper
3. Get Leftover roasted chicken breast or other meat from the carcass
4. Take to taste Salt and pepper
5. Make ready Splash milk
6. Get Knob butter
7. Get Breadcrumbs (ideally homemade)
8. Get 1 egg
9. Get Oil for frying

Arrange the rissoles on the lined tray. Top the rissoles with ham, pasta sauce mixture and cheese. Therefore I have leftover chicken to use up, so I was happy to find Chicken Rissoles in my old recipe book. This is a very simple recipe - really it's minced chicken, breadcrumbs and eggs all whizzed up and fried.

Steps to make Chicken rissoles:

1. 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.
2. 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.
3. Once your potato is cool enough to handle, add in the chicken and onion. Stir all ingredients together until well mixed.
4. Now prepare a large baking tray with a sheet of greaseproof paper on it as a surface on which to place your finished rissoles.
5. 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.
6. 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.
7. 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.

You could use turkey instead of chicken if you still have some leftover from Christmas. Serve with a salad or in a bun with salad. Combine chicken, onion, carrot, cheese, breadcrumbs and herbs in a bowl. Place sweet potato in a saucepan and cover with cold water. Plump, extra juicy, extra tasty rissoles - an Aussie favourite!

So that’s going to wrap it up with this exceptional food chicken rissoles recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!