Rissole is an interesting group of dishes with an intriguing history. The original French rissoles were prepared by enclosing the main ingredients in pastry dough and frying them, but over time the original recipe has evolved and changed.
Many nations have created their own version of the rissole. This food is commonly on offer in street stalls as a casual snack food, or in fast-food restaurants. Some fancy restaurants also serve rissole dishes, although they may use fancier ingredients and dress things up with complex sauces to make their rissoles more interesting. Today, rissoles can be found in numerous European countries, but also in Australia, New Zealand, and even Indonesia and Brazil.
Some cooks refrain from using any sort of coating for a rissole, preferring to make a blend of meat, potatoes, eggs, and breadcrumbs which can be molded into a firm patty. Ingredients such as onions may be added to rissoles as well, along with various spices, especially in nations with a culinary tradition of heavily spiced food. They can be made with ground or cut meat, seafood, or vegetables, and the sweet varieties are usually made with fruit. Most of them, including both sweet and savory rissoles, are usually served with a sauce on the side. Primarily, rissoles were deep-fried, but today the name also encompasses the varieties that are baked in an oven or fried in shallow oil.
Today, I’m making artichoke & garlic chicken rissoles. The sauce gives the rissoles a nice punch of flavor and pairs so well with creamy mashed potatoes & roasted green beans.
| Servings |
|
- 398 ml artichoke hearts, packed in water, drained
- 1/3 cup olive oil
- 4 large (about 25 gm) cloves of garlic
- 1 1/2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp Italian seasoning
- 1/4 cup (22.5 gm) Parmesan cheese, grated
- 1/3 cup half & half cream
- 500 gm ground chicken
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1 egg
- 1 clove garlic, minced
- 10 gm French onion soup mix
- 2 Tbsp olive oil
Ingredients
Artichoke & Garlic Sauce
Chicken Rissoles
|
Rate this recipe!
|
- Place all ingredients except oil in a food processor. With motor running, add olive oil in a slow stream to make an emulsion. Continue processing while adding the cream to make a fairly smooth consistency. Remove from food processor & set aside.
- Place chicken, panko crumbs, salt, egg, garlic & soup mix in a bowl. Combine well. Divide into 6 portions. Form each portion into a patty shape.
- Heat oil in a large saucepan, Cook rissoles for 2-3 minutes. Turn & cook for a further 1-2 minutes or until golden. Transfer to a plate a wipe out saucepan.
- Return rissoles back in saucepan & add sauce. Simmer for 10 minutes until rissoles are cooked through. Nice to serve with creamy mashed potatoes & roasted green beans.