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Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
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.
Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
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.