Chicken & sweetcorn rissoles

Chicken & sweetcorn rissoles

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(1 ratings)

Ready in 35-45 minutes

Easy

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

  • Can be frozen if fresh chicken is used

Nutrition: per rissole

  • kcal108
  • fat7g
  • saturates1g
  • carbs5g
  • sugars1g
  • fibre0g
  • protein6g
  • salt0.3g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1½ slices white bread
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 400g skinless boneless chicken breast fillet
  • 1 small egg, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • 2 tbsp chopped fresh parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ tbsp chopped fresh thyme (optional)

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 198g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

To serve

  • 125g pack low-fat soft cheese with chives
  • a little milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • cucumber sticks
  • red pepper strips
  • baby cherry tomatoes

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.

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Comments, questions and tips

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vickpole
20th May, 2008
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
11th Dec, 2007
4.05
great mid week dinner, nice and easy and not alot of washing up
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