Chicken Rissoles



Rissoles are found in various parts of the world and in many forms. There are no standard ingredients being a very typical “peasant” foodstuff. Using leftovers and/or cheaper ingredients they can contain meat, vegetables or even fish. Rissole itself comes from the French ‘to redden’ and traditionally rissoles are encased in a crust . This can be substituted by flour or bread crumbs, while in many cases the basic ingredients are not coated.


Though traditionally a method for using up leftovers, you can use fresh cuts of meat to create rissoles; either way, grind or mince up the chicken. The secret to any good rissole is flavor and here your imagination is the only limit. Good additions to the basic meat include a dash of lemon juice and thyme, rosemary or, for a spicy version, chopped chilies of heat to suit your palette. Lightly mix the ingredients in a bowl and scoop out two table spoons of the mixture per rissole. Roll and flatten into a squashed oval shape and brush or spray with oil. To fry start with a hot pan, add the rissoles and turn the heat to medium. Fry each side for between 4 and 5 minutes; it’s important to check the meat is thoroughly cooked before serving.
Deep fried chicken rissoles make an excellent starter for a meal or party snack food. Grind or mince chicken as above and add chopped onion along with the meat to a frying pan, add chicken stock, Tabasco and stir gently over a medium heat. As the ingredients are close to cooking, sprinkle a little flour over them and stir. Remove the mixture and leave to cool overnight. Before cooking mix an egg into the mixture to bind it and shape into rissoles. Now brush with egg and dip in breadcrumbs. You can chill the rissoles until ready to cook, and simply deep fry a few at time for around 2 to 3 minutes until golden brown.