Yummy, Healthy Chicken & Quinoa Rissoles that kids LOVE

I have combined all the ingredients that my kids will eat for this recipe (especially when disguised) & also added Quinoa. If you haven’t used Quinoa before you should!

It’s one of the most nutritionally dense foods available, it’s protein packed, it provides all nine essential amino acids, contains twice the fiber of most other grains, it’s packed with iron and magnesium, has twice the calcium as whole wheat, and delivers almost 20% of the daily value of folate. PHEW! So in short, it’s pretty good stuff!

Ingredients

500g Chicken Mince
1 medium Carrot
2 x Zucchini
1/2 red Onion
3 cloves of Garlic
1 cup Quinoa
Can of Corn
4 Eggs
1 cup plain Flour
Olive or Rice Oil

This makes about 20 Rissoles – they freeze fantastically and are great the next day on a Wrap!

Method

1. Cook the Quinoa (you’ll need three cups of water to one cup of Quinoa). Add to a Pot, bring to the boil & simmer for 15 minutes. Drain any access water & let it cool.

2. Add the Mince to a large mixing Bowl

3. Hand grate or use a processor to grate the Carrot, Zucchini & Onion (I was very lucky to WIN a Food Processor through a Hallmark Competition at my local Newsagent – It was right at the time where I was addicted to Jamie’s 30 minute meals & he processes everything! SCORE!). So I use the fine grater attachment for this recipe.

4. Add the grated Vegetables to the Mince

5.  Crush Garlic and add to the Mince mixture

6. Drain the canned Corn & add to mixture

5. Add cooled Quinoa

6. Add one Egg

7. Now for the fun part, get your hands in the mixture and combine well – you could get the kids to help you with this part! Now form into balls (a bit smaller than the size of your palm)

8. Add the remaining Eggs into a separate Bowl & whisk. Add the Flour into another Bowl

9. Now coat the balls in the Egg mixture & then into the Flour.

10. Add the Rissoles to a Frying Pan on medium high heat (which has been coated in Olive or Rice Oil)

11. Cook for approximately 4 minutes per side or until cooked through

12. Remove from the heat and serve with Salad.

I love to make the kids dinners FUN aswell. So the Rissoles became Eyes on their ‘Happy Face Plate’. I also used diced Avocado for the Eyebrows, sliced up Cucumber & Cherry Tomatoes to ‘pretty up’ the Eyes, a length of Cucumber for the Nose & Rocket & Cherry Tomatoes for the Big Smile : )

Let us know if you give this recipe a try & what your kids thought of their fun plate!

Happy eating!