Ingredients
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500g Steggles chicken mince
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1 egg, lightly beaten
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2 garlic cloves, crushed
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1/2 cup fresh breadcrumbs
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1 tablespoon fresh basil leaves, finely chopped
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1 teaspoon finely grated lemon rind
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1/4 cup pitted kalamata olives, chopped
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1/3 cup parmesan cheese, finely grated
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1/4 cup plain flour
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1 tablespoon olive oil
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Antipasto salad, to serve (see tip)
Method
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1Combine 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.
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2Preheat oven to 180°C/160°C fan-forced.
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3Heat 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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