Chicken & sweetcorn rissoles

Chicken & sweetcorn rissoles

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(1 ratings)

Ready in 35-45 minutes


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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  • 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



    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



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

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



    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



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

  • ½ tbsp chopped fresh thyme (optional)


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

  • 198g can sweetcorn, drained


    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



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

  • cucumber sticks
  • red pepper strips
  • baby cherry tomatoes


  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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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!!
11th Dec, 2007
great mid week dinner, nice and easy and not alot of washing up
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