- 1 tbsp olive oil
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
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
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.