• med fat 9.51g 9.51%
  • med sat fat 2.32g 2.32%
  • med salt 151.74mg 0.15%
  • low sugar 0.49g 0.49%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. To make chicken mince: Chop chicken breast into small pieces and place in a blender with half a tablespoon of olive oil. Blend until smooth.
  2. Mix the chicken mince, breadcrumbs, pepper, egg and cheese in a large mixing bowl.
  3. Use 1 tablespoon of mixture to shape into small oblong rissole shape. Roll in a mixture of sesame seeds and flour. Repeat with remaining mixture.
  4. Heat the remaining oil in a non stick frying pan.
  5. Cook the rissoles over a medium heat for 2 minutes on each side, or until cooked through.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
38.94g
100.00g
Energy (kJ)
343.76kJ
882.76kJ
Protein (g)
7.65g
19.65g
Total fat (g)
3.70g
9.51g
- Saturated fat (g)
0.90g
2.32g
- Polyunsaturated fat (g)
0.55g
1.41g
- Monounsaturated fat (g)
1.85g
4.76g
Cholesterol (mg)
26.86mg
68.97mg
Carbohydrate-available (g)
4.23g
10.87g
CarbohydrateSE (g)
4.23g
10.87g
- Sugars (g)
0.19g
0.49g
Water (g)
22.41g
57.54g
Dietary fibre (g)
0.59g
1.51g
Thiamin (mg)
0.07mg
0.17mg
Riboflavin (mg)
0.05mg
0.12mg
Niacin (mg)
1.56mg
4.01mg
Niacin equivalents (mg)
3.27mg
8.40mg
Vitamin C (mg)
0.00mg
0.00mg
Total folate (ug)
8.33ug
21.39ug
Total vitamin A equivalents (ug)
10.66ug
27.36ug
Retinol (ug)
10.38ug
26.65ug
Beta carotene equivalents (ug)
1.57ug
4.03ug
Sodium (mg)
59.09mg
151.74mg
Potassium (mg)
90.75mg
233.03mg
Magnesium (mg)
15.18mg
38.99mg
Calcium (mg)
37.87mg
97.24mg
Phosphorus (mg)
99.73mg
256.08mg
Iron (mg)
0.40mg
1.03mg
Zinc (mg)
0.47mg
1.21mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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