Chicken and Rice Rissoles

“This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many.”
READY IN:
35mins
SERVES:
8-10
UNITS:
US

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.

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