Chicken & sweetcorn rissoles

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• angela

  11 December 2007

  angela rated and commented on this recipe

  

  great mid week dinner, nice and easy and not alot of washing up

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• Victoria

  20 May 2008

  Victoria commented on this recipe

  Easy and my boys like them, would do for kids coming round for tea. The best tip is to make the dip by mixing the cream cheese with milk, I'll be doing this loads for when we have friends round - good one!!

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Ingredients

• 1 tbsp olive oil
• 1 small onion , finely chopped
• 1 garlic clove , chopped
• 1½ slices white bread
• 3 tbsp milk
• 400g skinless boneless chicken breast fillets
• 1 small egg , lightly beaten
• 4 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• 2 tbsp chopped fresh parsley
• ½ tbsp chopped fresh thyme (optional)
• 198g can sweetcorn , drained

TO SERVE

• 125g pack low-fat soft cheese with chives
• a little milk
• cucumber sticks
• red pepper strips
• baby cherry tomatoes

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Difficulty and servings

Makes 18 rissoles

Preparation and cooking times

Ready in 35-45 minutes

Can be frozen if fresh chicken is used

Ingredients

• 1 tbsp olive oil
• 1 small onion , finely chopped
• 1 garlic clove , chopped
• 1½ slices white bread
• 3 tbsp milk
• 400g skinless boneless chicken breast fillets
• 1 small egg , lightly beaten
• 4 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• 2 tbsp chopped fresh parsley
• ½ tbsp chopped fresh thyme (optional)
• 198g can sweetcorn , drained

TO SERVE

• 125g pack low-fat soft cheese with chives
• a little milk
• cucumber sticks
• red pepper strips
• baby cherry tomatoes

Per rissole

108 kcalories, protein 6g, carbohydrate 5g, fat 7 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.3 g

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