Spice up your child's dinner time and use up all those leftovers with these tasty and nourishing croquettes
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
To serve
- 125g pack low-fat soft cheese with chives
- a little milk
- cucumber sticks
- red pepper strips
- baby cherry tomatoes
Method
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Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
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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.
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Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
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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.