Chicken and almond rissoles

Chicken and almond rissoles


Rissoles to the rescue! When your home is bursting with the energy of three six-year olds you need something quick and easy for dinner. This Queensland familys found a favourite in these tasty rissoles.

The ingredient of Chicken and almond rissoles

  1. 1kg chicken mince
  2. 1 brown onion, finely chopped
  3. 1 red capsicum, diced
  4. 4 wheat cereal biscuits, crushed
  5. 1/2 cup slivered almonds, roughly chopped
  6. 1 1/4 cups grated parmesan cheese
  7. 2 tablespoons flat-leaf parsley leaves, chopped
  8. 1 egg, lightly beaten
  9. 2 tablespoons olive oil
  10. Salad greens, to serve
  11. Potato salad, to serve

The instruction how to make Chicken and almond rissoles

  1. Place mince, onion, capsicum, cereal biscuits, almonds, parmesan, parsley and egg in a large bowl. Season with salt and pepper. Mix to combine. Using 1/4 cup per rissole, shape mixture into 18 rissoles. Place on a large tray. Cover and refrigerate for 30 minutes.
  2. Heat oil in a large, non-stick frying pan over medium heat. Cook rissoles, in batches, for 4 to 5 minutes each side or until cooked through. Serve with salad greens and potato salad.

Nutritions of Chicken and almond rissoles

fatContent: 505.007 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 44 grams protein
sodiumContent: 202 milligrams cholesterol

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