Chicken & sweetcorn rissoles
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Chicken & sweetcorn rissoles

By Annabel Karmel

Spice up your child’s dinner time and use up all those leftovers with these tasty and nourishing croquettes

  • Ready in 35-45 minutes
  • Serves 18
  • Easy

Nutrition per serving

  • kcal 108
  • fat 7g
  • saturates 1g
  • carbs 5g
  • sugars 1g
  • fibre 0g
  • protein 6g
  • salt 0.3g

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped
  • 1½ slices white bread
  • 3 tbsp milk
  • 400g skinless boneless chicken breast fillets
  • 1 small egg, lightly beaten
  • 4 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • 2 tbsp chopped fresh parsley
  • ½ tbsp chopped fresh thyme (optional)
  • 198g can sweetcorn, drained
  • 125g pack low-fat soft cheese with chives
  • a little milk
  • cucumber sticks
  • red pepper strips
  • baby cherry tomatoes

Method

  1. Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.

  2. If using the chicken breasts, chop in a food processor. Tear the bread and add to the chicken with the onion, egg, ketchup, Worcestershire sauce, herbs and seasoning. Blitz for a few seconds.

  3. Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.

  4. For two children, sauté six rissoles in hot oil for 2-3 minutes each side. Beat cheese and milk in a bowl to make a dip for the veg.

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