Name: Dijon chicken rissoles recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 20.00 ml olive oil; 1 brown onion, diced; 120g bacon, finely diced; 500g chicken mince; 40.00 ml dijon mustard; 2.00 clove garlic, crushed; 250.00 ml panko breadcrumbs; 20.00 ml parsley, chopped; 40.00 ml chives, chopped; 15g butter; 1 eschallot or small brown onion, finely diced; 80g bacon, finely sliced; 300ml cream; 20.00 ml dijon mustard

by Greer Worsley Last updated on 03/14/2023

Mustard and bacon are the hero flavours of these delicious dijon chicken rissoles. Enjoy with the cream sauce and a side of steamed vegetables or salad. - Greer Worsley

Ingredients

1 tbsp olive oil
1 brown onion, diced
120g bacon, finely diced
500g chicken mince
2 tbsp dijon mustard
1 clove garlic, crushed
1 cup panko breadcrumbs
1 tbsp parsley, chopped
1 tbsp chives, chopped
15g butter
1 eschallot or small brown onion, finely diced
1 clove garlic, crushed
80g bacon, finely sliced
300ml cream
1 tbsp dijon mustard
1 tbsp chives, chopped

Method

Step 1

Heat 1 tsp oil in a frypan and cook onion over gentle heat for 4 minutes until very soft. Add bacon and cook for a further 2 minutes. Allow to cool.
Step 2

In a bowl, combine remaining ingredients with cooled onion and bacon. Divide into 8 equal portions and form into patties.
Step 3

Heat reminding 3 tsp oil in a nonstick frypan and cook patties for 3-4 minutes each side until golden and cooked through. Set aside and keep warm.
Step 4

Wipe frypan clean. Melt butter over gentle head and cook eschallot or onion, garlic and bacon for 4 minutes, stirring often. Pour in cream. Bring to the boil, then reduce heat and simmer for 3-4 minutes. Stir in mustard and chives. Season well with salt and pepper.
Step 5

Serve rissoles with creamy sauce spooned over.