Chicken Rissoles

Chicken Rissoles

A very easy and fast everyday dish that tastes great.


Step 1
  • Shape the meat into 8 small "patties" and sprinkle them with salt and pepper. Heat half the oil in a pan. Cook the "patties" for approximately 6 minutes, turning them occasionally. Take out the cooked "patties" and keep them warm.
Step 2
  • Heat the rest of the oil on a high heat and fry the red onions for approximately 3 minutes. Add the peas, salt and pepper and fry for about another 1 minute. Taste.
Step 3
  • Put the whisky sauce and milk in a small, thick-bottomed pan. Bring the sauce to a boil and stir.


Chopped chicken Meat (about 5% fat)
400 g
Coarse salt
½ tsp
Freshly pepper
1 pinch
Olive oil
1½ tbsp
Warm Peas with Onions
Red onions in Cubes
Frozen Extra-Fine peas
200 g
Coarse salt
½ tsp
Freshly pepper
1 pinch
Whisky Sauce
Whiskey sauce
¼ litre
150 ml
Potatoes (peeled and cooked)
1 kilo