serves
4
prep
25 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 50 g wholemeal breadcrumbs
- 4 tbsp skim milk
- 250 g chicken mince
- ½ tsp mixed herbs
- 3 cloves garlic, crushed
- 1 egg
- 400 ml chicken stock
- 400 g tomatoes, peeled and diced
- 1 tbsp tomato paste
- 2 bay leaves
- 100 g rice
- Parsley to garnish
Instructions
1. Mix breadcrumbs and milk in a bowl. Add chicken mince, mixed herbs, garlic and egg. Mix well and let the mixture rest before forming the rissoles.
2. In a saucepan, cook the chicken stock, tomatoes, tomato paste and bay leaves on moderate heat until boiling.
3. Add rice to the saucepan, mix well, cover and cook for another 5 minutes.
4. Form the rissoles (an ice-cream scoop is an easy way to create each rissole for a consistent size), add to sauce, and simmer for 15 minutes, until rissoles are cooked.
5. Garnish with parsley. Serve with steamed green vegetables.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
