June 04, 2015


Cooked chicken - 450 gms
Fresh white bread crumbs - 100 gms
Salt and pepper to taste
Lemon juice - 1 tsp
Eggs - 2
Brown bread crumbs - 50 gms
Oil for frying
Few springs parsley


  • Mince the chicken finely and add to the bread crumbs.
  • Season well, add lemon juice and 1 whole egg.
  • Beat well until smooth. The mixture should be stiff.
  • Divide the mixture into 8 portions. Make into a sausage shape and dip in beaten egg.
  • Toss in brown bread crumbs. Do this twice.
  • Fry the rissoles, three at a time, in hot oil until golden brown and crisp.
  • Drain on kitchen paper.
  • Serve hot or cold garnished with parsley.

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