Chicken Rissoles in Mushroom Sauce
This is a rather unusual recipe as when I think of a rissole/pattie/burger you think about a bun of some sort. These are served as is and topped with a sauce as you would a chicken breast. We loved these and thought the flavour was so good. They are very easy to make, taste great and are budget friendly. I made a couple of changes to the original recipe which I have listed below. If you want to read other reviews on this recipe please click here.


1kg Ground chicken
1 Cup fresh breadcrumb
1 Tablespoon dried tarragon
1 Small onion, chopped
1/4 Cup mayonnaise

Mushroom Sauce

40g Butter
3 Spring onions, finely chopped
2 Cloves garlic, crushed
300g Button mushrooms, sliced
1 Teaspoon chicken stock granules
1/2 Cup white wine
1 Cup cream


1. Combine chicken, breadcrumbs, tarragon, onion & mayonnaise in a large bowl.

2. Divide mixture into 6 equal portions & shape into 1 1/2cm thick patties.

3. Heat a large fry pan & brush lightly with oil. Cook rissoles over medium heat for 8 Min”s each side, turning once only.

4. Remove from pan & keep warm while preparing sauce.


1. Melt butter in a fry pan, add mushrooms and garlic, stir-fry over medium heat for 5 Min’s or until soft and slightly browned.

2. Add spring onions and cook a couple of Min’s more, add wine, stock granules and cream, reduce heat, cook until stock has dissolved and sauce has thickened slightly.

I served mine over parsnip mash topped with spinach and caramelized onion.

All photos taken by me unless otherwise stated.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>