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Jewish Chicken Rissoles




Source of Recipe


Taste of Tony's


List of Ingredients




1lb. 5 oz. Skinless boneless chicken breast

2 eggs, beaten

4 tablespoons fresh breadcrumbs

A pinch of cinnamon

6 tablespoons olive oil

2 celery stalks, cut into small cubes

1 garlic clove, finely chopped

2 ½ cups crushed seedless tomatoes in their juice

A little stock or water, if necessary

Salt and freshly ground black pepper.



Recipe



Coarsely grind the chicken. Put it in a bowl and mix with the eggs, breadcrumbs, cinnamon and some salt and pepper. Use your hands to shape the mixture into 12 rissoles or oval balls.


Heat the oil in a large skillet. Add the rissoles and fry for 2 to 3 minutes on each side, until brown. Remove from the pan and set aside. Add the celery, garlic, and crushed tomato to the pan. Bring to a boil and simmer for 5 minutes. Return rissoles to the pan and cook for another 10 minutes, adding a little stock or water if the sauce thickens too much.