Chicken and Rice Rissoles |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many. Ingredients:
1 1/2 cups cooked brown rice (long cooking) |
500 g ground chicken |
2 tablespoons rye flour |
1/2 cup buttermilk |
1 tablespoon fresh sage (finely chopped) |
3 eggs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
breadcrumbs |
olive oil (or your favourite vegetable oil) |
Directions:
1. Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl.
2. Add buttermilk and half of the beaten eggs stirring well.
3. Cover and refrigerate for 1 hour.
4. Remove from refrigerator and shape mixture into hand sized patties.
5. Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil.
6. May be served hot with vegetables or cold with salad.
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