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Chicken and Rice Rissoles

Chicken and Rice Rissoles created by Bergy

This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many.

Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Carofil
Contributor
@Carofil
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"This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many."
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  1. Bergy
    Chicken and Rice Rissoles Created by Bergy
    Reply
  2. Bergy
    This was easy to prepare and I liked the sage with the ground chicken however the mixture was very soft and I had to add more binder - I used 3 tbsp of bread crumbs and made sure the outside was well crumbed before frying them. Rissoles are traditionally croquette shaped or balls but I decided to make patties because of the still quitesoft texture.I would suggest cutting back 1 egg or less buttermilk. They firmed up nicely when cooked and were enjoyed. Happy contest to you!
    Reply
  3. Carofil
    This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many.
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