Dinner
Chicken Rissoles
16 servings
분량15 minutes
활동 시간35 minutes
총 시간재료
500g / 1 lb chicken mince (ground chicken), excess liquid drained and discarded (Note 1)
1 carrot, medium (, grated on a shallow angle (Note 2)
1 zucchini, medium (, grated on a shallow angle (Note 2)
1 egg
1 1/2 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack - see Note 3)
3/4 cup panko breadcrumbs (Note 4)
1 tbsp finely chopped parsley (, optional)
1 tsp cooking/kosher salt
1/2 tsp black pepper
2 tbsp canola oil
Ketchup - for dipping
방향
Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 - 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
Serve straight away with ketchup for dipping!
영양 정보
1회 제공량
-
칼로리
132 kcal
지방 전체
9 g
포화 지방
3 g
불포화 지방
5 g
트랜스 지방
1 g
콜레스테롤
49 mg
나트륨
274 mg
탄수화물 전체
4 g
식이섬유
1 g
총 당류
1 g
단백질
9 g
16 servings
분량15 minutes
활동 시간35 minutes
총 시간