Use up leftover roast chicken in Chicken Rissoles for children’s teatime or lunchbox.
This page may have some affiliate links. For more information see the Disclosure Page.
Teatime favourite for all ages
Now that we have a baby around again – well almost a one-year-old – I’m rediscovering the children’s teatime favourites. Especially foods that are solid enough to pick up and eat, but are easily chewed and eaten (with no teeth yet in this case). Lots of fishcakes and fritters, and these Chicken Rissoles. The beauty of all of these is that the whole family enjoys them, so you only have to cook one meal, even if you dish it up at different times.
Use up leftover cooked chicken
I’m also cooking more roast chickens at the moment, either in the Slow Cooker (which isn’t technically roast, but it’s a whole cooked chicken) or as a spatchcock roast chicken (much easier than I thought). 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. You could use turkey instead of chicken if you still have some leftover from Christmas. In fact, you could use any roast meat, as blitzing it in the food processor will reduce it to mince. I think ham/gammon would be especially good, so I’ll be trying that next.
What to eat with Chicken Rissoles?
You could have baked beans, salad, or any steamed vegetable that you like. I always have chutney of some sort and the kids like tomato ketchup.
- Splash screen – Reduces fat splashes when you’re frying the rissoles. Your hob stays cleaner and you don’t get splashed!
IF YOU LIKE THIS…
…Why don’t you try:Print
Use leftover cooked chicken to make Chicken Rissoles for tea.
You will need:
- Medium frying pan
- 350g cooked chicken
- 120g bread for breadcrumbs, divided
- 2 large eggs
- 2 teaspoons (10ml) lemon juice
- ½ teaspoon (2.5ml) salt
- Freshly ground pepper
- Oil for frying
- Make the breadcrumbs by blitzing in a food processor. Put 80g into a bowl and 40g onto a large plate
- Blitz the chicken in the processor until it’s finely chopped/minced
- Add 80g breadcrumbs, eggs, lemon juice, salt, and pepper and blitz briefly until all the ingredients are combined
- The mixture will be quite stiff
- Divide the mixture into 8 portions and roll each into a ball then flatten slightly
- Press the rissoles into the remaining breadcrumbs on each side so that they are well coated
- Heat a puddle of oil in your frying pan over MEDIUM-HIGH heat
- You need enough oil to shallow fry – in 1 or 2 batches
- Fry the rissoles for 8-10 minutes on each side until golden brown
- Drain on kitchen paper
- Serve hot or cold.
Everyday Cooks Tips:
- You can deep-fry Chicken Rissoles if you prefer, e.g. in a deep fat fryer
- Category: Teatime
- Method: Fry
- Cuisine: British