Chicken Cordon Bleu Rissoles Recipe

Stuffed with ham and cheese, these cordon bleu rissoles are the French-Australian mash-up you never knew you needed.

The ingredient of Chicken Cordon Bleu Rissoles Recipe

• 500g chicken mince
• 1 small brown onion finely grated
• 75g 11 2 cups panko breadcrumbs
• 4 slices swiss cheese quartered
• 4 slices ham quartered
• 40g 1 4 cup plain flour
• 2 eggs
• 80ml vegetable oil
• 1 cos or gem lettuce
• 1 avocado
• 1 lebanese cucumber cut into ribbons
• 6 radishes thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar

The Instruction of chicken cordon bleu rissoles recipe

• combine the chicken onion and u00bc cup of the breadcrumbs in a large bowl season use dampened hands to mix until well combined divide into 8 equal portions and shape into patties use your hands to press each patty to form a rough rectangle shape place a piece of cheese at 1 short end of a rectangle patty then top with 2 pieces of ham and another piece of cheese use a flat bladed knife to lift and fold the opposite end over then reshape the patty to enclose the filling flattening slightly repeat with the remaining chicken mixture cheese and ham to make 8 rissoles
• place flour on a plate lightly whisk eggs in a shallow bowl spread remaining breadcrumbs on another plate carefully coat rissoles in flour and dust off excess dip in the egg then coat in breadcrumbs place in the fridge for 15 minutes
• meanwhile to make the salad combine the lettuce avocado cucumber and radish in a bowl toss in the oil and vinegar
• heat the oil in a large frying pan over medium heat add the rissoles and cook for 4 minutes each side or until golden drain on a plate lined with paper towel serve rissoles warm with the salad

Nutritions of Chicken Cordon Bleu Rissoles Recipe

fatContent: 733 969 calories
saturatedFatContent: 50 2 grams fat
carbohydrateContent: 11 4 grams saturated fat
sugarContent: 25 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 42 6 grams protein
sodiumContent: n a

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