Hoisin Chicken & Mushroom Rissoles

Hoisin Chicken & Mushroom Rissoles
Recipe by: Australian Mushrooms
Average: 3.7 (14 votes)
933 Collected
Cook:  52 minutes
Serves:  party (20 or more)
Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants

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Hoisin Chicken & Mushroom Rissoles
Hoisin Chicken & Mushroom Rissoles
Hoisin Chicken & Mushroom Rissoles
  1. Preheat oven to 200°C fan forced. Grease two, 12 hole mini muffin tray with oil spray
  2. Heat a large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often, for 10 minutes
  3. Add the ginger and cook 30 seconds. Add the green onions and stir to combine. Transfer to a large bowl, set aside to cool
  4. Add the mince, hoisin sauce, tomato sauce, egg, breadcrumbs and coriander to the mushroom mixture. Season with salt and pepper. Mix well. Press mixture into muffin holes so they are full to the top
  5. Bake for 15-20 minutes or until firm in the centre. Stand in the pan for 5 minutes before turning onto a rack. Repeat with remaining mixture. Serve warm topped with extra coriander and hoisin sauce
Tips & Hints:
  • The rissoles can be warmed through by placing onto a baking tray and heating in 170°C fan forced oven for 6-8 minutes. Makes 40.

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