Chicken & sweetcorn rissoles
- Preparation and cooking time
- Total time
- Ready in 35-45 minutes
- Easy
- Makes 18 rissoles
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 fillet
- 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
Method
- STEP 1
Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
- STEP 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.
- STEP 3
Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
- STEP 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.
