French chicken rissoles

In a large bowl, combine chicken mince, mashed potato, carrot and 30g (3/4 sachet) of French onion soup mix. Using damp hands, form into 8 rissoles.
In a small saucepan, whisk together remaining 10g French onion soup mix with 1 cup water, seeded mustard and flour. Bring to the boil, then reduce heat and simmer for 1-2 minutes until slightly thickened. Stir through cream.
Heat oil in a nonstick frypan over medium heat. Cook rissoles for 3-4 minutes each side until cooked through. Keep warm in a low oven until ready to serve.
Serve with a green salad and warm sauce on the side.

Ingredient :

500g chicken mince
1 cup mashed potato
1 carrot, grated
40g sachet French onion soup mix
1 tsp seeded mustard
1 tbsp flour
1 tbsp cream
1 tbsp oil