Chicken and vegetable Rissoles


This recipe is an absolute favourite with kids and adults alike for snack or lunch. My daughter loves hers served in a sandwich with home made tomato sauce for a delicious, filling school lunch. Pop them in your favourite My Green Lunch Box container with some pitta bread, a little cheese and chopped vegies - yummo, healthy and filling. Nutritionally speaking there is also a lot to love, they pack a protein punch to help balance your blood sugar levels and keep you feeling full. There is also 3 different vegies in here, that makes me happy :) One of the best things about these rissoles is you can make a batch of them when you have time, keep a few in the fridge then freeze the remainder so you always have some good food on hand.You can also try mixing up the flavour, add some different herbs  for Thai or Moroccan flavour. On warmer days send them to school in a cooler bag with an icepack.Enjoy!


300 grams organic/free range chicken mince
2 cups chopped sweet potato
2 cups spinach/kale/silverbeet
1 cup chopped broccoli
2 cm cubed ginger
1 egg
approx 2 tbsp gluten free bread crumbs (avail in health food aisle of your supermarket)
salt and pepper to taste

Fry diced onion and ginger. Set aside when done.
Steam vegetables.
Once vegetables are very soft place in mixing bowl and 'mash'. Add onions and ginger along with chicken mince and combine all ingredients.
Crack egg into a cup and beat with fork.
Add beaten egg to all ingredients in mixing bowl and stir through.
Add enough gluten free breadcrumbs to take the moisture out of the mix.
Form patties and fry in olive oil until golden brown.

*You can also bake smaller rissoles in the oven or try adding fresh coriander to mix.

* Refrigerate left over uncooked patties.

Add salt and pepper to taste.



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