Hey everyone, hope you’re having an amazing day today. 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 will make it a bit tasty. This will be really delicious.
Chef Mooney shows How to make a really great chicken rissoles recipe. 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.
Chicken rissoles is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken rissoles is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken rissoles using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken rissoles:
- Prepare 1 brown onion finely diced
- Get 4 large potatoes or 6 medium e.g. Maris Piper
- Get Leftover roasted chicken breast or other meat from the carcass
- Get to taste Salt and pepper
- Make ready Splash milk
- Make ready Knob butter
- Get Breadcrumbs (ideally homemade)
- Take 1 egg
- Get Oil for frying
Place two more rissoles on top of the cling wrap and roll over. Repeat for all the rissoles then fold in the. Roll in a mixture of sesame. In need of a succulent entree for your next dinner party?
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.
These are a great way to make a family meal using leftover chicken from your Sunday roast. Find chicken rissole stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. 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.
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