Rissoles are a very popular dish in Malta and here Karmen Tedesco share her recipe using chicken. You could also use pork, beef or even turkey mince. They’re just as delicious served cold as they are warm, so make great snacks the day after.
- 50 g wholemeal breadcrumbs
- 4 tbsp skim milk
- 250 g chicken mince
- ½ tsp mixed herbs
- 3 cloves of 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
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.
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.
In a saucepan, cook the chicken stock, tomatoes, tomato paste and bay leaves on moderate heat until boiling.
Add rice to the saucepan, mix well, cover and cook for another 5 minutes.
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.
Garnish with parsley. Serve with steamed green vegetables.