I recently made cream cheese stuffed burgers. After then, I realized that whenever I make burger patties or rissoles I use ground beef so I decided to think of other simple ground meat recipes. I can say that this is a spinoff of burger steak with mushroom gravy, except it has a creamier sauce and it is made of chicken.
Chicken rissoles are a healthier alternative to beef patties. The sumptuous mushroom sauce makes it more delectable to the taste buds. This dish is a perfect with salads or potato dishes like mashed potatoes, baked potatoes and even potato chips. It can also be served with rice too.
Ground turkey can be used for this recipe if you want a leaner type of meat. Just add some vegetables like carrots to the patties so that they keep moist since there is minimal fat.
1kg ground chicken
1 cup breadcrumbs (preferably fresh)
1 tablespoon dried tarragon
1 small onion, finely chopped
1/4 cup mayonnaise
Salt and pepper to taste
2 tablespoons olive oil
For the mushroom sauce:
3 spring onions, finely chopped
300g button mushrooms, sliced
1/4 cup white wine
3/4 cup cream
First, prepare the sauce by melting the butter in a small frying pan over medium heat. Stir-fry the mushrooms and spring onions for 4-6 minutes or until they are soft. Pour in the wine and stir in the cream. Reduce the heat to low and let it simmer for 8-10 minutes until the sauce thickens. Remove from heat and cover to keep warm.
Combine the ground chicken breadcrumbs, tarragon, onion and mayonnaise in a large bowl. Season it with salt and pepper. Mix well. After, divide the mixture into 6 and make patties.
Heat the oil in a large frying pan over medium heat. Fry the rissoles in batches for 6-8 minutes per side, turning them only once. Do not overcrowd them in the pan. Lastly, transfer the cooked patties to a plate lined with paper towels to drain the excess oil.
Place the rissoles on individual plates or on a serving platter. Top it with mushroom sauce and serve immediately with rice or potatoes.