Creamy devilled chicken rissoles

 

These totally easy creamy devilled chicken rissoles will are a cinch to make! Serve them with rice, extra mango chutney and coriander and this will become your next favourite dinner. Trust us.

- Super Food Ideas

Ingredients

• 500g chicken mince
• 1/3 cup panko breadcrumbs
• 1 tbsp mild curry powder
• 2 garlic cloves, crushed
• 1 green onion, chopped
• 2 tbsp extra virgin olive oil
• 1 1/2 tbsp plain flour
• 1 cup Massel* Chicken Style Liquid Stock
• 1/3 cup pure cream
• 2 tbsp mango chutney, plus extra to serve
• Steamed rice, to serve
• Fresh coriander leaves, to serve

Method

1. Combine mince, breadcrumbs, half the curry powder, garlic and onion in a bowl. Season with salt and pepper. Shape mixture into 12 rissoles.
2. Heat half the oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 4 to 5 minutes each side or until browned and almost cooked through. Transfer to a plate.
3. Heat remaining oil in same pan. Add flour and remaining curry powder. Cook, stirring for 30 seconds. Gradually stir in stock until smooth and combined. Stir in cream and mango chutney. Bring to a simmer. Reduce heat to low. Return rissoles to pan. Cook, covered, for 3 to 4 minutes or until sauce thickens and rissoles are cooked through.
4. Serve rissoles with rice, extra mango chutney and coriander.

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