My Food Religion

Ah, the humble old rissole, or chicken pattie if you will. Now I know you can buy these in the supermarket already made, so much easier right? Wrong! These do not take long, if you are particularly time-poor, make a big batch and freeze them, and at least you will know what is going into yours’ and your kids’ pie-holes. I can guarantee it won’t be preservative 220 and artificial chicken flavour to make that chicken ‘feet meat’ actually taste like breast mince. The Big Kids ones are a bit more gourmet and the Little Kids version is a tip top way to hide some veggies and a bit of extra fibre in their dinner. You can easily make chicken mince by popping some chicken breasts in the food processor and pulsing it until it’s at the texture you want. You can cook these on a BBQ if you like.

Big Kids Rissoles

500g chicken breast mince
1 onion, finely chopped (I used red onion)
3 garlic clove, crushed
1/4 cup sage, chopped finely
2 eggs
1 carrot, grated
Pinch Salt
Cracked pepper to taste
Coconut oil, for cooking

In a frypan sauté garlic and onion until soft, add sage and cook for 2 more minutes. In a bowl mix eggs, chicken mince, onion mix, carrot, salt and pepper. Shape into patties (about 2 inches each) and place them in a baking sheet. You can cook them right away in coconut oil greased pan for about 2 minutes per side, or you can refrigerate them, covered and cook later.

Little Kids Rissoles

1 cup rolled oats
500g chicken breast mince
1 grated zucchini (you could use carrot, sweet potato or broccoli instead or a little bit of each)
2 eggs
2 cloves garlic, crushed
OPTIONAL -1/3 cup lentils or canellini beans (I used tinned ones, rinsed well)
1 tbs coconut oil for cooking
Peas optional decorative extra

In a food processor, blitz the oats until they are roughly chopped. In a pan, sauté the garlic until soft. In a bowl, add all ingredients and mix well. Shape into patties and use peas to make faces if you like. In a hot pan, add coconut oil and cook patties until cooked the through.