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Lemon, chicken and parmesan rissoles

  • 0:35 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 500g Steggles chicken mince
  • 1 egg, lightly beaten
  • 2 garlic cloves, crushed
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon fresh basil leaves, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup pitted kalamata olives, chopped
  • 1/3 cup parmesan cheese, finely grated
  • 1/4 cup plain flour
  • 1 tablespoon olive oil
  • Antipasto salad, to serve (see tip)

Method

  • 1
    Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl. Place flour on a plate. Shape into eight 2cm-thick rissoles. Roll in flour to lightly coat. Place on a large plate. Cover. Refrigerate for 20 minutes.
  • 2
    Preheat oven to 180°C/160°C fan-forced.
  • 3
    Heat oil in a frying pan over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Bake for 8 to 10 minutes or until cooked through. Serve with antipasto salad.

Source: taste.com.au

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