Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken rissoles. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Chicken rissoles is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chicken rissoles is something that I’ve loved my entire life. They’re nice and they look fantastic.
Chef Mooney shows How to make a really great chicken rissoles recipe. See more ideas about Chicken rissoles, Recipes, Food. These chicken rissoles are a fast dinner for when you are in a hurry.
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 cook that.
The ingredients needed to make Chicken rissoles:
- Get 1 brown onion finely diced
- Prepare 4 large potatoes or 6 medium e.g. Maris Piper
- Get Leftover roasted chicken breast or other meat from the carcass
- Prepare to taste Salt and pepper
- Take Splash milk
- Prepare Knob butter
- Make ready Breadcrumbs (ideally homemade)
- Take 1 egg
- Take Oil for frying
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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.
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