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Apricot Chicken Rissoles
By Andy | June 8, 2008
Apricot Chicken Rissoles
Serves 4
Prep time : 5 minutes
Cooking time : 20 minutes
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Ingredients
500 grams chicken mince.
1/2 cup diced dried apricots.
1/3 cup fresh chopped chives.
1/3 cup plain flour.
1/3 cup mayonnaise.
4 slices heavy dark rye bread.
Oil to fry
Method
Remove crusts from bread, add to food processor and process until fine crumbs.
Add crumbs to chicken, half the chives and the apricots.
Mix well to combine.
Using a half cup measure, form 1.5-2 cm thick rissoles.
Dust in flour and refrigerate for 30 minutes, or until firm.
Heat minimal oil in a non stick pan and cook the rissoles 8-10 minutes per side, or until cooked through.
While rissoles are cooking, mix the mayonnaise with the remaining chives.
Serving
Serve with salad greens, rice and dollop the mayonnaise on top of the rissoles.
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Topics: Chicken & Other Poultry | No Comments »
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