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Chicken and Pine Nut Rissoles

Chicken and pine nut meatballs

Adding pine nuts to tasty rissoles gives this classic recipe a gourmet twist. While you’re at it, why not try serving them up with a nice chutney or sweet and sour sauce? This recipe works best with a food processor, but your hands and a kitchen knife should work just as well.

Serves: 4-6
Time: 1 hour

Ingredients

Method

Process pine nuts, onions, garlic, coriander, cumin, cayenne pepper and eggs until combined.

Add chicken and process briefly until combined. Using damp hands, shape mixture into rissoles and roll them in breadcrumbs to coat.

Place on a tray and refrigerate for 30 minutes.

Heat enough oil to cover the base of a heavy frypan (cast iron is best), and shallow-fry rissoles over medium heat until cooked through. Serve with sauce of your choice.

Also read: Chicken and Apple Meatballs

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