French rissoles

French rissoles



  • 400g chicken mince
  • 1 leek, trimmed, washed, finely chopped
  • 1 tbsp finely chopped fresh sage
  • 1/3 cup stale breadcrumbs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 fresh sage leaves
  • oil cooking spray


Combine mince, leek, chopped sage, breadcrumbs, salt and pepper in a large bowl.

Using clean hands, shape mixture into four 2cm-thick rissoles. Press 2 sage leaves into one side of each rissole. Place on a plate.

Cook rissoles in a large frying pan, sprayed with oil, over medium-high heat for 3 to 5 minutes each side or until cooked through.

Serve rissoles with mash, gravy and relish.


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  • This recipe was created by Liz Macri and appeared in Super Food Ideas

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