Chicken and Rice Rissoles Recipe

Description:

These Chicken and Rice Rissoles combine the wholesome flavors of chicken and rice with the earthiness of fresh sage. While the dish can be made using white rice, brown rice adds a delightful chewiness and depth of flavor that will impress anyone who tries it. Whether you choose to enjoy them hot with vegetables or cold alongside a fresh salad, these rissoles are versatile and satisfying, making them the perfect addition to any meal. Quick and easy to prepare, this recipe is perfect for busy weeknights or casual gatherings.

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Mix the Ingredients: In a large mixing bowl, combine the cooked brown rice, ground chicken, rye flour, fresh sage, salt, and pepper. Stir the mixture well to ensure all the ingredients are evenly distributed.

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2. Add Wet Ingredients: Pour in the buttermilk and add half of the beaten egg (reserve the remaining egg for dipping the rissoles later). Mix until everything is well combined, and the mixture comes together to form a thick, sticky dough.

3. Refrigerate the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This step helps the flavors meld together and makes the mixture easier to handle when shaping the patties.

4. Shape the Patties: After chilling, remove the mixture from the refrigerator. With your hands, shape the mixture into small, hand-sized patties. Each patty should be about the size of a golf ball, but feel free to adjust the size based on your preference.

5. Coat the Patties: In a shallow bowl, dip each patty into the remaining beaten egg, ensuring it’s well coated. Then, roll the patty in bread crumbs, making sure each one is fully coated. This will create a crispy exterior once fried.

6. Fry the Rissoles: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded rissoles into the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy, ensuring the chicken is cooked through. You may need to cook them in batches depending on the size of your skillet.

7. Serve: Once the rissoles are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite vegetables for a hearty meal or enjoy them cold with a fresh salad for a light and satisfying lunch.

Tips and Variations

• Rice Options: While this recipe calls for brown rice, white rice can be substituted for a lighter texture. You can also experiment with wild rice or quinoa for a different flavor and texture.

• Add Vegetables: For an extra dose of nutrition, feel free to add finely chopped vegetables like onions, carrots, or spinach into the mixture before shaping the patties.

• Make Ahead: These rissoles can be made in advance and stored in the refrigerator for up to 2 days. You can also freeze them for up to 3 months. To reheat, simply pan-fry or bake them until warmed through.

• Serving Suggestions: Pair these rissoles with a side of steamed vegetables, a crisp green salad, or a dollop of creamy dipping sauce like garlic aioli or a tangy tzatziki.

Why You’ll Love This Recipe

These Chicken and Rice Rissoles are not only delicious but also packed with protein, making them a great option for a satisfying meal. The brown rice adds an extra layer of flavor and texture, while the fresh sage brings a fragrant, herbaceous note that ties everything together. With a crispy outer coating and a tender, juicy interior, these rissoles are sure to become a family favorite, perfect for any occasion.

Enjoy making and sharing this delightful recipe on Love With Recipes, where quick, easy, and delicious meals come together to satisfy every craving!