Chicken Rissoles RecipeOrigin: Britain Period: Traditional |
Ingredients:
300g cooked chicken, very finely chopped 
Chicken Rissoles Preparation:Method:Melt the 2 tbsp butter in a pan and when foaming use to lightly fry the onion and mushrooms for about 3 minutes before adding the chicken meat. Fry for 2 minutes longer then drain of the excess butter before transferring the mixture to a plate to keep warm. Prepare the binding consistency white sauce (preferably using fish stock) and cook until very thick. Season well then stir in the prawn mixture along with the chopped parsley and the nutmeg. Season to taste then take off the heat and set aside to cool a little before spreading out on a large plate and setting aside to cool. In the meantime, prepare the oil pastry and roll out until very thin. When the chicken mixture is completely cold cut the cooled and set mixture into pieces and, with floured hands, shape into patties. Dust with flour then cover completely in rounds of the oil pastry (seal the edges thoroughly). Heat the oil to a depth of 3cm in a wok or add to a deep fryer. When it reaches 180°C add the rissoles and fry until golden brown. Serve hot. |
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