Apricot Chicken Rissoles

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"From our weekday newspaper The West Australian."

Original recipe yields 4 servings


  • Serving Size: 1 (343 g)
  • Calories 444
  • Total Fat - 23.7 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 526.9 mg
  • Sodium - 318.8 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 1.6 g
  • Sugars - 11.5 g
  • Protein - 32.7 g
  • Calcium - 86.1 mg
  • Iron - 5.6 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0.2 mg

Step 1

Place mince, breadcrumbs, green onion, seasoning, egg and garlic in a bowl and season with salt and pepper and mix well and then shape 1/4 cups of mixture into rissoles.

Step 2

Heat 2 tablespoons oil in a large frying pan over high heat and cook rissoles, in 2 batches, turning, for 5 minutes or until browned all over, adding a little extra oil if needed and then transfer to a plate.

Step 3

Heat remaining oil in same pan over medium-high heat and add brown onion and cook, stirring, for 5 minutes or until softened and then add soup mix and flour and cook for 30 seconds and then gradually stir in nectar and stock and season with pepper and bring to a simmer and stir in parsley.

Step 4

Return rissoles to pan and reduce heat to low and simmer for 10 minutes or until sauce thickens and rissoles are cooked through.

Step 5

Serve with green beans and rice, and sprinkled with extra parsley leaves.

Tips & Variations

No special items needed.