Mum used to make these for Weston and I when we were little. These chicken rissoles are great with some tomato relish however I love them in a bun with some satay vegetables. I use the same satay sauce as for my Noddle Stir Fry. If making your own Noddle Stir Fry sauce is to much of an effort on a cruisey Tuesday night, peanut satay is readily available in the refrigerated section at your supermarkert (or Moore Wilsons).
300 Grams Raw Chicken Minced
1 Small Onion finely chopped
4 Tablespoons Crushed Pineapple
½ Teaspoon Chicken Stock Powder
2 Tablespoons Chopped Parsley
1. Dry toasted Breadcrumbs to bind.
2. Mix all ingredients together in food processor.
3. Make into Rissoles.
4. Fry rissoles until cooked thoroughly through and crispy on both sides.
5. Serve in buns with vegetables (such as satay vegetables) / or relish and lettuce
The satay vegetables are easily made by adding onions, chopped carrots, broccoli, mung bean sprouts, etc. as well as "Noodle Stir Fry Sauce" and sauteing for a few minutes (this will be posted in a latter post).