Cheesy Chicken Rissoles - The Cinnamon Jar

Equipment

1 non-stick frying pan with a lid

Ingredients

500 grams chicken mince
100 grams roasted peppers, diced from a jar, preserved in oil
150 grams cheddar cheese, grated
50 grams panko breadcrumbs
1 egg
1 teaspoon dried parsley or 2 tbsp fresh, chopped
1 teaspoon crushed garlic or garlic paste
1 teaspoon salt
few grinds black pepper
oil for frying

Metric - US Customary

Instructions

Drain the roasted peppers and dice them into 1cm cubes. Don't worry about the excess oil clinging to the peppers, it adds to the flavour and moisture.
Add the chicken mince, roasted peppers, grated cheese, breadcrumbs, egg, parsley, garlic, salt and pepper to a large mixing bowl.
500 grams chicken mince, 100 grams roasted peppers, diced, 150 grams cheddar cheese, grated, 50 grams panko breadcrumbs, 1 egg, 1 teaspoon dried parsley, 1 teaspoon crushed garlic, 1 teaspoon salt, few grinds black pepper
Using your hands, loosely mix the ingredients until evenly combined. Avoid compressing the mixture, keep it loose.
Form the mixture into small patties about 1.5 cm thick. For precision, use roughly 100g portions to make about 8 rissoles.
Heat the oil in a large frying pan.
oil for frying
Fry 4-5 rissoles at a time over medium-low heat for 3-4 minutes per side until well browned and cooked through. Keep the lid on for even cooking and to avoid splatters.
Remove the first batch from the pan and repeat with the remaining rissoles. Enjoy them hot with your favourite sauce and a crisp green salad.

Notes

Can chicken rissoles be baked instead of fried?

Yes, they can.

Give them a light brush with oil, place them on a baking tray and bake in the oven at 200C/392F for 20-25 minutes or until golden brown and crisp.

Turn them over halfway.

Nutrition