Chicken Rissoles

Chicken Rissoles

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Servings: 4
Calories: 387


  • 3 1/2 oz cooked chicken
  • 2 oz cooked ham or tongue
  • 1/4 cup button mushrooms
  • 3 tbsp flour
  • 1 oz butter
  • 1/4 pt chicken stock
  • 1 tbsp double cream heavy cream
  • salt and pepper
  • 1 3/4 cup flour for shortcrust or rough puff pastry
  • flour for rolling out
  • oil or fat for deep frying
  • 1 egg
  • fine dry white breadcrumbs for coating


  • Chop the chicken and ham finely.
  • Chop the mushrooms.
  • Melt the butter gently in a fairly large pan, add the mushrooms and cook for 1-2 minutes.
  • Stir in the flour, add the stock gradually, and bring to the boil, stirring all the time. Cook for 1-2 minutes.
  • Add the meat, cream, and seasoning.
  • Leave to cool completely between 2 plates.
  • Roll out the pastry very thinly on a lightly floured surface, and cut into eight 12cm rounds.
  • Divide the filling between the rounds, dampen the edges, and fold over to form half circles.
  • Press the edges together and seal firmly.
  • Heat the oil or fat.
  • Beat the egg until liquid.
  • Coat the rissoles with the beaten egg and breadcrumbs.
  • Fry in the fat until golden-brown on both sides. Drain well.
Calories: 387 kcal
Carbohydrates: 47 g
Protein: 18 g
Fat: 13g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 298 mg
Potassium: 232 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 303 IU
Vitamin C: 1 mg
Calcium: 24 mg
Iron: 4 mg
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