VEGETABLE AND CHICKEN RISSOLES
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
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
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.