VEGETABLE AND CHICKEN RISSOLES
This recipe is a healthy version of rissoles as you only use a bit of oil to brown the rissoles and then cook them in the oven.
If your children, or partner do not like vegetables, these are "hidden" and may be a way to get them to unknowingly eat them. I make several recipes like this when I have my grand children over for a meal as they do not like vegetables. I hide them in a pizza base and several other meals as when cooked with many other ingredients, a lot of vegetables will taste different, and hence the term "hidden".
You could also serve these in a hamburger or eat them with a salad or any vegetables.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 3 -4 servings
Ingredients
500 g chicken mince
75 g tin corn kernels, drained, rinsed
¼ cup grated reduced-fat cheese
2 tbsp sweet chilli sauce
1 medium carrot, grated
2 spring onions, finely chopped
100 g mushrooms, grated
1 tbsp olive oil
Sweet chilli sauce and salad, to serve
Method
Put the mince, corn, cheese, sweet chilli sauce, carrot, onion and mushrooms in a bowl.
Mix all this together until it is well mixed.
Using a ¼ cup mixture at a time (I actually used a quarter cup measure however they need not be even), roll them into 12 rissoles.
Preheat the oven to 180°/160° fan forced, and line a baking tray with some baking paper.
Heat some oil in frypan over medium-high heat, and cook the rissoles, in batches for 2 minutes each side or until they are browned.
Transfer them to a prepared tray and bake them for 15 minutes, or until cooked through.
Serve the rissoles with some extra sweet chilli sauce, and enjoy.
If your children, or partner do not like vegetables, these are "hidden" and may be a way to get them to unknowingly eat them. I make several recipes like this when I have my grand children over for a meal as they do not like vegetables. I hide them in a pizza base and several other meals as when cooked with many other ingredients, a lot of vegetables will taste different, and hence the term "hidden".
You could also serve these in a hamburger or eat them with a salad or any vegetables.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 3 -4 servings
Ingredients
500 g chicken mince
75 g tin corn kernels, drained, rinsed
¼ cup grated reduced-fat cheese
2 tbsp sweet chilli sauce
1 medium carrot, grated
2 spring onions, finely chopped
100 g mushrooms, grated
1 tbsp olive oil
Sweet chilli sauce and salad, to serve
Method
Put the mince, corn, cheese, sweet chilli sauce, carrot, onion and mushrooms in a bowl.
Mix all this together until it is well mixed.
Using a ¼ cup mixture at a time (I actually used a quarter cup measure however they need not be even), roll them into 12 rissoles.
Preheat the oven to 180°/160° fan forced, and line a baking tray with some baking paper.
Heat some oil in frypan over medium-high heat, and cook the rissoles, in batches for 2 minutes each side or until they are browned.
Transfer them to a prepared tray and bake them for 15 minutes, or until cooked through.
Serve the rissoles with some extra sweet chilli sauce, and enjoy.
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