Crispy Chicken Rissoles

Ingredients

• 450 grams all-purpose flour
• 3 eggs
• 700 ml milk (approximately)
• Salt
• 4 tablespoons melted margarine

Filling:

• 1/4 boiled chicken breast, shredded
• 500 grams potatoes
• 2 carrots
• 1 stalk spring onion

Seasoning:

• 3 cloves garlic, chopped
• 1 teaspoon ground pepper
• Nutmeg
• Cinnamon

Coating:

• 2 beaten eggs
• Bread crumbs, as needed

Instructions

1. Mix all the dough ingredients together. For a smoother texture, strain if lumpy.
2. Make thin pancakes from the mixture.
3. For the filling, sauté the seasoning until fragrant, then add cubed potatoes and carrots.
4. Add the chicken broth and shredded chicken.
5. Cook until the liquid is absorbed.
6. Fill each pancake with a tablespoon of the filling.
7. Fold and roll like an envelope, dip in beaten egg, and roll in bread crumbs.
8. Fry in hot oil until golden brown.

This recipe for Chicken Rissoles offers a delightful blend of savory chicken and vegetables encased in a crispy, golden-brown crust. Perfect as a snack or appetizer, these rissoles are sure to please with their flavorful filling and crunchy coating.