Leftover chicken: Rissoles

This is a blast from my past and now, thanks to my ageing, yellowed and coverless Delia Smith's Complete Cookery Course book, a renewed favourite for using left over meat. 

Years ago I was given Delia' s Cookery book for Christmas, my first one! One of the first recipes I tried from that now treasured volume were the rissoles, partly for nostalgic reasons and partly because I knew there was no 'right or wrong' as they were such variable delicacies. 

I had half a cooked chicken and the scraps of bacon from our roast dinner (and later sandwiches) last week lurking in the freezer.  I want the half chicken to provide at least two further meals so I considered padding my rissoles out with some pulses and spices or some mash from the freezer.  As it turned out one chicken breast from a 2kg bird was enough for three large or four medium sized rissoles using the method below.

This couldn't be simpler, or more tasty.

I used

• 1 cooked chicken breast from a 2kg bird, finely chopped with a knife
• 2 large handfulls of breadcrumbs from my freezer
• 1 tbsp dried parsley
• 2 tsp dried rosemary
• 1 heaped tsp carroway seeds crushed finely
• S&P
• 1 large egg 
• Sunflower oil to fry
• Half tsp each onion and garlic granules
• Flour for rolling out balls

1. Simply combine all the ingredients, except the oil and flour,  in a bowl and form into four balls with well floured hands. 
2. Flatten slightly
3. Heat the oil in a heavy based frying pan on a medium heat
4. Carefully add the rissoles and fry for 4-5 minutes on each side until, turn carefully
5. Once browned and heated right through they are really to serve. 

We had ours burger style in a bap with, mayo, mustard, salad and fries. Delicious!

How do you eat yours?  Do please send me a message with your own yummy rissole, or 'burger' ideas using leftover meat, beans and/or veg. I'd  love to try something you've made and enjoyed. What accompaniments would you prepare?