Chicken &  sweetcorn rissoles

Chicken & sweetcorn rissoles

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(1 ratings)

By

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Cooking time

Ready in 35-45 minutes

Skill level

Easy

Servings

Makes 18 rissoles

Spice up your child's dinner time and use up all those leftovers with these tasty and nourishing croquettes

Nutrition and extra info

Additional info

  • Can be frozen if fresh chicken is used
Nutrition info

Nutrition per rissole

kcalories
108
protein
6g
carbs
5g
fat
7g
saturates
1g
fibre
0g
sugar
1g
salt
0.3g
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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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Method

  1. Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
  2. If using the chicken breasts, chop in a food processor. Tear the bread and add to the chicken with the onion, egg, ketchup, Worcestershire sauce, herbs and seasoning. Blitz for a few seconds.
  3. Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
  4. For two children, sauté six rissoles in hot oil for 2-3 minutes each side. Beat cheese and milk in a bowl to make a dip for the veg.

Recipe from Good Food magazine, November 2003

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Comments

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vickpole's picture

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!!

angie02's picture
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great mid week dinner, nice and easy and not alot of washing up

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