VEGETABLE AND CHICKEN RISSOLES

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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.

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