Name: Chicken & sweetcorn rissoles
Total time: 45 min
Yield: Makes 18 rissoles
Cuisine: British
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; 125g pack low-fat soft cheese with chives; a little milk; cucumber sticks; red pepper strips; baby cherry tomatoes

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Chicken & sweetcorn rissoles

Chicken & sweetcorn rissoles

Annabel Karmel

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Makes 18 rissoles

Easy

Total time: 45 mins

Ready in 35-45 minutes

A star rating of 4 out of 5.2 ratingsRate

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Spice up your child's dinner time and use up all those leftovers with these tasty and nourishing croquettes

Freezable (Can be frozen if fresh chicken is used)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per rissole

kcal108
fat7g
saturates1g
carbs5g
sugars1g
fibre0g
protein6g
salt0.3g

low

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.

Recipe from Good Food magazine, November 2003

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A star rating of 4 out of 5.2 ratings

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