Name: Chicken & sweetcorn rissoles
Total time: 45 min
Yield: Makes 18 rissoles
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 small onion finely chopped; 1 garlic clove chopped; 1½ slices white bread; 3 tbsp milk; 400g skinless boneless chicken breast fillet; 1 small egg lightly beaten; 4 tbsp tomato ketchup; 1 tsp Worcestershire sauce; 2 tbsp chopped fresh parsley; ½ tbsp chopped fresh thyme (optional); 198g can sweetcorn drained; 125g pack low-fat soft cheese with chives; a little milk; cucumber sticks; red pepper strips; baby cherry tomatoes

1 tbsp olive oil
1 small onion
finely chopped
1 garlic clove
chopped
1½ slices white bread
3 tbsp milk
400g skinless boneless chicken breast fillet
1 small egg
lightly beaten
4 tbsp tomato ketchup
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley
½ tbsp chopped fresh thyme
(optional)
198g can sweetcorn
drained

To serve

125g pack low-fat soft cheese
with chives
a little milk
cucumber
sticks
red pepper
strips
baby cherry tomatoes

Method

step 1
Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
step 2
If using the chicken breasts, chop in a food processor. Tear the bread and add to the chicken with the onion, egg, ketchup, Worcestershire sauce, herbs and seasoning. Blitz for a few seconds.
step 3
Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
step 4
For two children, sauté six rissoles in hot oil for 2-3 minutes each side. Beat cheese and milk in a bowl to make a dip for the veg.