Chicken Rissoles with Winter Greens & Mash


  • 500gm chicken mince
  • 1 cup mashed potato
  • 1 carrot, grated
  • 40gm sachet of French Onion Soup mix
  • 1 tsp seeded mustard
  • 1 tbsp flour
  • 1 tbsp cream
  • 1 tbsp oil


In a large bowl, combine mince, potato, carrot and ¾ of the soup mix. Using damp hands, form into 8 rissoles.
In a small saucepan, whisk together the remaining 10gm soup mix with 1 cups water, seeded mustard and flour. Bring to the boil, then reduce heat and simmer for 1-2 minutes until slightly thickened. Stir through cream.
Heat oil in a non-stick frypan over medium heat and cook rissoles for 3-4 minutes each side until cooked through.
Serve Rissoles with some steamed greens of your choice, mashed potato and drizzle with creamy mustard sauce. Enjoy.