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Chicken and Rice Rissoles

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)130.2902
Energy (kCal)2194.6965
Carbohydrates (g)194.7038
Total fats (g)95.3963
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl. | 2. Add buttermilk and half of the beaten eggs stirring well. | 3. Cover and refrigerate for 1 hour. | 4. Remove from refrigerator and shape mixture into hand sized patties. | 5. Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil. | 6. May be served hot with vegetables or cold with salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 1 1/2 cups cooked 860.31 181.2576 17.1351 6.5886
    chicken 500 g ground 1065.0 0.65 91.65 74.15
    rye flour 2 tablespoons 52.0 10.9808 2.5456 0.3552
    buttermilk 1/2 cup - - - -
    sage 1 tablespoon chopped - - - -
    egg 3 214.5 1.08 18.84 14.265
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    breadcrumb - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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