- 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.