Chicken rissoles

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Suitable to freeze
Store covered in fridge (under 5°C)
High energy
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 20 rissoles
Ingredients:
500 g chicken breast fillets
1 cup wholemeal breadcrumbs, fresh
1 egg, lightly beaten
1/2 cup reduced fat cheddar cheese, grated
1/2 teaspoon cracked black pepper
1 tablespoon sesame seeds, toasted
1/2 cup wholemeal flour
1 1/2 tablespoons olive oil


Method:
1. Chop chicken breast into small pieces and place in blender with 0.5 tablespoon of olive oil. Blend until smooth.
2. Mix the chicken mince, breadcrumbs, pepper, egg and cheese in a large mixing bowl.
3. Use 1 tablespoon of mixture to shape into small oblong rissole shape. Roll in a mixture of sesame seeds and flour. Repeat with remaining mixture.
4. Heat the remaining oil in a non stick frying pan.
5. Cook the rissoles over a medium heat for 2 ½ minutes on each side, or until cooked through.


Notes: Serve with a fresh tomato sauce or relish.

That sound good...... the blender through me off at first but i'm going to have to try it

Sounds good. Would it also work with ground turkey breast? Or is it supposed to be a smoother consistency than that?