Chicken and Rice Rissoles
- Reviews 1
Ready In: 35 mins
Serves: 8-10
Ingredients
- 1 1⁄2 cups cooked brown rice (long cooking)
- 500 g ground chicken
- 2 tablespoons rye flour
- 1⁄2 cup buttermilk
- 1 tablespoon fresh sage (finely chopped)
- 3 eggs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- breadcrumbs
- olive oil (or your favourite vegetable oil)
Directions
- Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl.
- Add buttermilk and half of the beaten eggs stirring well.
- Cover and refrigerate for 1 hour.
- Remove from refrigerator and shape mixture into hand sized patties.
- Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil.
- May be served hot with vegetables or cold with salad.
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