Author Jean Morrison
Chicken and Sun Dried Tomato Rissoles
Recently we had some chicken rissoles from a local butchers shop. Although they were tasty I found them way too fatty so I decided I would make my own version.
Cooking time: 60 minutes
Quantity: Serves 4
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500 gm minced chicken
1/2 onion, finely chopped
100 gm low fat Feta cheese, finely chopped
100 gm sun dried tomatoes (preferably the 97% fat free variety), chopped
1 cup fresh bread crumbs
Salt and pepper to taste
Plain flour to coat
Oil in which to cook rissoles
Mix first 6 ingredients together. Divide into 8 even-sized portions. Using wet hands form each portion into a ball and then flatten slightly top and bottom to form a rissole shape.
Coat each rissole in flour and cook gently for at least half an hour on each side in a lightly oiled frying pan.
I like to cook rissoles slowly to ensure the inside is thoroughly cooked. Don't put too much salt in the rissoles as there is already salt in the Feta and in the sun dried tomatoes.
The chicken is a descendant of the Southeast Asian red jungle fowl, first domesticated in India around 2000 B.C. Chickens and turkeys are known to cross-breed, these breeds are known as "Turkins". There are more chickens than people in the world. Chicken meat is a good source of the mineral selenium that is an infection-fighting anti oxidant. Chicken contains lysene which is an anti viral amino acid. It also contains good amounts of vitamin B3, B6 and potassium. Chicken is a useful source of protein if the skin is removed
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