Chicken And Rice Rissoles - cooking recipe

Ingredients

1 1/2 cups cooked brown rice (long cooking)
500 g ground chicken
2 tablespoons rye flour
1/2 cup buttermilk
1 tablespoon fresh sage (finely chopped)
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
breadcrumbs
olive oil (or your favourite vegetable oil)

Preparation

Mix cooked brown rice, ground chicken, Rye flour, fresh sage, salt and pepper in large bowl.
Add buttermilk and half of the beaten eggs stirring well.
Cover and refrigerate for 1 hour.
Remove from refrigerator and shape mixture into hand sized patties.
Dip in remaining beaten egg, roll in bread crumbs and fry in olive oil.
May be served hot with vegetables or cold with salad.