Chicken and Rice Rissoles
At a Glance
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Servings
- 8-10 serving(s)
Categories
- Chicken Breast
- Main Course
- Australian
- Stove Top
Dietary
- Kosher
Allergens
- Wheat
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many.
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Equipment
Large bowl, frying pan
Ingredients
- 1 1/2 cups cooked brown rice (long cooking)
- 500 g ground chicken
- 2 tablespoons rye flour
- 1/2 cup buttermilk
- 1 tablespoon fresh sage (finely chopped)
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- breadcrumbs
- olive oil (or your favourite vegetable oil)
Instructions
Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl.
Add buttermilk and half of the beaten eggs stirring well.
Cover and refrigerate for 1 hour.
Remove from refrigerator and shape mixture into hand sized patties.
Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil.
May be served hot with vegetables or cold with salad.
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