Fibre-packed chicken rissoles {kid-friendly}16

Posted on March 22, 2012 by ChristieDinner Time, Kid friendly

Before I say anything about these rissoles, I need to ask you a question. Can you see one of Poppy’s toys used as a styling prop in the photo above?

If you guessed half a babushka doll, then you are correct.

I was searching around the kitchen for a little container to hold the oats and couldn’t find anything small enough.

Then I walked back over to my photography studio (*cough*, ahem, living room-slash-poppy’s play jungle) and tripped over half a babushka doll. Fate, huh?

Or… I need to some more thorough cleaning up. I think I’ll just go with fate for now.

These chicken breast mince rissoles are packed with two different types of fibre in the form of oats and lentils. They make the mince stretch just that little bit further and, of course, add loads more nutrients. Double bonus.

Unfortunately, Poppy was not a fan, so there goes my brilliant plan of only cooking one meal per night! However, I have heard that most normal kids like rissoles, so I hope yours will enjoy these with a splodge of tomato sauce.

For my lovely adult readers, these are great with creamy mashed potato and steamed veg… or, sneakily stuffed into your mouth cold from the fridge the next day. It’s the rissole that keeps on giving. Hehe.

Have you tried making rissoles with chicken mince?

Christie x

Fibre-packed chicken rissoles

makes 12

  • 1 cup (100g) rolled oats
  • 500g chicken breast mince
  • 4 tablespoons flat-leaf parsley, finely chopped
  • 2 eggs
  • 4 cloves garlic, finely chopped
  • 1/3 cup (150g) cooked lentils (I used tinned ones)
  • Vegetable oil, for shallow frying

1. Place the oats in a mini-chopper or food processor and blitz until roughly chopped. Put into a large mixing bowl.

2. Add all the other ingredients, except the vegetable oil, into the mixing bowl with the oats. Season with salt and pepper and mix with your hands until well combined.

3. Shape into twelve patties using slightly damp hands. Pre heat the oven to 180C/350F.

4. Shallow fry the patties in batches of 3 or 4 at a time for 2-3 minutes on each side until crispy and golden. They wont be cooked all the way through yet.

5. Place all the fried patties onto a roasting tray and bake in the oven for 15 minutes or until cooked through. Serve immediately. Leftovers can be refrigerated and successfully reheated gently in the oven the next day.

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