INGREDIENTS
3 Kg Chicken Mince
1 Kg Mature Cheese
1 Lg Bunch Silverbeet
60 g Massel Chicken Stock
3 Tbsp Chicken Salt
6 g Ground Black Pepper
300 g Potato Starch
100 g Bread Crumbs
METHOD
1 {MINCING YOUR OWN CHICKEN} If using Chicken Thighs. Cut the Chicken into 20mm cubes and put in freezer for ½ to 1 hour to chill completely before Mincing. It is better for mincing if the chicken is nearly solid.
2 Put silverbeet through food processor with the cutting blade.
3 Rinse silverbeet in a sink of water then use a cotton or cheese cloth to ring out all the water.
4 Great 1 kg of cheese.
5 Put meat, cheese, olive oil and silverbeet in the meat mixer and mix well.
6 Mix bread crumbs, chicken salt, black pepper, potato starch together in a bowl. Use a whisk.
7 Add the powder mix to meat mixture straight away and mix all completely.
8 Put in fridge for 12 hours.
9 Make the rissoles.
