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    You are in: Home / Australian / Chicken and Rice Rissoles Recipe
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    Chicken and Rice Rissoles

    Chicken and Rice Rissoles. Photo by Bergy

    1/1 Photo of Chicken and Rice Rissoles

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Carofil's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on June 30, 2004


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken and Rice Rissoles

    Serving Size: 1 (107 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 168.7
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 2.1 g
    Cholesterol 123.4 mg
    Sodium 225.5 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 0.9 g
    Sugars 0.8 g
    Protein 14.6 g

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