Chicken and Rice Rissoles

Total Time
35mins
Prep
20 mins
Cook
15 mins

This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many.

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Ingredients

Nutrition

Directions

  1. Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl.
  2. Add buttermilk and half of the beaten eggs stirring well.
  3. Cover and refrigerate for 1 hour.
  4. Remove from refrigerator and shape mixture into hand sized patties.
  5. Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil.
  6. May be served hot with vegetables or cold with salad.
Most Helpful

4 5

This was easy to prepare and I liked the sage with the ground chicken however the mixture was very soft and I had to add more binder - I used 3 tbsp of bread crumbs and made sure the outside was well crumbed before frying them. Rissoles are traditionally croquette shaped or balls but I decided to make patties because of the still quitesoft texture.I would suggest cutting back 1 egg or less buttermilk. They firmed up nicely when cooked and were enjoyed. Happy contest to you!