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These are definitely one of my favourite rissole recipes! Leek is absolutely delicious and I love adding it to dishes wherever I can. Chicken and leek happen to go very well together so when I was trying to decide what to do with the chicken mince in my freezer, these Chicken and Leek Rissoles popped into my head.
I’ve loved rissoles ever since I was a kid and bought them a lot from the butcher before low carb. These use my trusty addition of chia seeds which I add to nearly all my chicken mince recipes. It binds, adds fibre and makes the dish more filling, while keeping the carbs low. If you like these Chicken and Leek Rissoles, try out my Bacon, Onion and Sundried Tomato Rissoles and my Greek Rissoles too!
Chicken and Leek Rissoles
Ingredients
- 500 g chicken mince/ground chicken
- 1 small leek, halved lengthways and finely sliced
- 1 cube garlic paste or 1 tsp minced garlic
- 1 tbsp chia seeds
- 3 tbsp butter can use ghee for paleo
- pepper
- salt
Instructions
- Heat 1 tablespoon of butter in a large frying pan and saute your leek and garlic together until your leek starts to soften. Add to a bowl along with your chicken mince and chia seeds and season with salt and pepper. Mix with your hands (make sure the leek isn’t too hot!) until combined and let sit for about 20 minutes so the chia seeds can swell and bind.
- Heat remaining butter in the frying pan. Divide chicken mince mixture into 4 equal pieces, roll into balls and then flatten into rissole shapes. Fry in butter over medium high heat until golden and browned on both sides and cooked through.
Notes
Nutrition
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