Chicken Rissoles

Chicken Rissoles

Ozpig Recipes - Frying

Assunta

Ingredients

  • 300g can cannellini beans, drained
  • 500g chicken mince
  • 1 medium onion chopped
  • 2 tsp crushed garlic
  • 2 chicken stock cubes
  • 1 cup fresh basil chopped or 2 tsp of basil paste
  • 2 tsp ground cumin
  • 2 egg whites whisked
  • 1 cup of fresh bread crumbs
  • 1 tabs oil to shallow fry

Directions

  1. Place the cannellini beans into a bowl and mash until smooth.
  2. Add chicken, onion, stock cubes, basil and cumin.
  3. Mix all ingredients well and chill for 10 to 20 minutes
  4. Shape into 6 large patties or small balls then dip into the egg white and roll in breadcrumbs
  5. Cook rissoles on a 25cm Frying Pan for 4 minutes each side.
  6. These are great when served on a bun with mayo and salad or straight on a plate with vegetables or salad.

Tip

When making larger rissoles or cooking more at once, use a 30cm Frying Pan for extra space and even browning.