Chicken and Rice Rissoles

Recipe by Carofil
READY IN: 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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