Chicken Rissoles
Use leftover cooked chicken to make Chicken Rissoles for tea.
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Teatime
Cuisine: British
Servings: 4 generous servings
Author: Susie@Everyday Cooks
- 350 g cooked chicken
- 120 g bread for breadcrumbs divided
- 2 large eggs
- 2 teaspoons 10ml lemon juice
- ½ teaspoon 2.5ml salt
- Freshly ground pepper
- Oil for frying
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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:
Cooking:
- You can deep-fry Chicken Rissoles if you prefer, e.g. in a deep fat fryer