Chicken & sweetcorn rissoles

• olive oil↗1 tbsp tbsp
• small onion↗1

  finely chopped

• garlic clove↗1

  chopped

• white bread↗1½ slices slices
• milk↗3 tbsp tbsp
• skinless boneless chicken breast fillet↗400g g
• small egg↗1

  lightly beaten

• tomato ketchup↗4 tbsp tbsp
• Worcestershire sauce↗1 tsp tsp
• chopped fresh parsley2 tbsp tbsp
• chopped fresh thyme½ tbsp tbsp

  (optional)

• can sweetcorn↗198g g

  drained

• pack low-fat soft cheese↗125g g

  with chives

• milk↗a little
• cucumber↗

  sticks

• red pepper↗

  strips

• baby cherry tomatoes

Step-by-step instructions

1. 1

   Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.

2. 2

   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.

3. 3

   Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.

4. 4

   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.