Chicken & Sweetcorn Rissoles
Golden Chicken Rissoles with Veggie Dip are a delicious and kid-friendly meal option that combines tender chicken, flavorful herbs, and sweetcorn to create savory and satisfying bites. These crispy rissoles are perfect for a quick and easy family dinner and pair perfectly with a creamy cheese dip and colorful veggie sticks. Give this recipe a try for a fun and wholesome meal that will surely put a smile on everyone's face.
— Constant Cookbook
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 fillets
- 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
Instructions
- 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.
Yield
Makes 18 rissoles
Nutrition
- Calories: 108 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 6 grams protein
- Sodium Content: 0.3 milligram of sodium
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