CHICKEN & SWEETCORN RISSOLES

Chicken & sweetcorn rissoles image

Spice up your child's dinner time and use up all those leftovers with these tasty and nourishing croquettes

Provided by Annabel Karmel

Time 45m

Yield Makes 18 rissoles

Number Of Ingredients 17

Ingredients

1 tbsp olive oil
1 small onion , finely chopped
1 garlic clove , chopped
1½ slices white bread
3 tbsp milk
400g skinless boneless chicken breast fillet
1 small egg , lightly beaten
4 tbsp tomato ketchup
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley
½ tbsp chopped fresh thyme (optional)
198g can sweetcorn , drained
125g pack low-fat soft cheese with chives
a little milk
cucumber sticks
red pepper strips
baby cherry tomatoes

Steps:

Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
If using the chicken breasts, chop in a food processor. Tear the bread and add to the chicken with the onion, egg, ketchup, Worcestershire sauce, herbs and seasoning. Blitz for a few seconds.
Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
For two children, sauté six rissoles in hot oil for 2-3 minutes each side. Beat cheese and milk in a bowl to make a dip for the veg.

Nutrition Facts : Calories 108 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium