I don´t like chicken drumsticks, but when you have a roast chicken for Sunday Dinner you will of course be left with the legs. Rather than give these to the dogs I pick the meat from the bones and mince to make tasty rissoles. The following makes 4 rissoles but if you make them smaller or only want one, they freeze well.
1 egg, lightly beaten
2 garlic cloves, crushed
75gm fresh breadcrumbs
1 teaspoon mixed herbs
1 teaspoon grated nutmeg
30gm parmesan cheese, finely grated
Flour for dusting
1 tablespoon olive oil
Place the chicken, garlic, breadcrumbs, herbs and parmesan in a mixer and whoosh until l finely minced. Add the egg and whizz again until you have a firm dough texture. I also add just a squeeze of lemon juice as I like the flavour but that is optional.
Place flour on a plate. Shape into 4 even sized rissoles. Roll in flour to lightly coat then place in the fridge until ready to use but for no less than 20 minutes.
Preheat oven to 180°C. Heat oil in a frying pan over medium heat. Cook rissoles, for 1 to 2 minutes on each side until brown, then transfer to a greased baking tray. Bake for 8 to 10 minutes or until cooked through. Serve with salad.
This is the first time I have made these and they tasted delicious, my only criticism is they were a little on the dry side so perhaps next time I will serve them with mashed potato, fried onions, peas and a rich gravy.