Tuesday, February 2, 2016

Lemon, chicken and parmesan rissoles

  • 500g chicken mince
  • 1 egg, lightly beaten
  • 2 garlic cloves, crushed
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon basil leaves, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup pitted kalamata olives, chopped
  • 1/3 cup parmesan, finely grated
  • 1/4 cup plain flour
  • 1 tablespoon olive oil

1. Preheat oven to 180°C/160°C fan-forced.
2. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl.
3. Place flour on a plate. Using the mixture, shape eight two centimeter-thick rissoles. Roll in flour to lightly coat. Place on a large plate. Cover. Refrigerate for 20 minutes.
4. Heat oil in a frying pan over medium heat. Cook rissoles, in batches, for one to two minutes or until browned. Transfer to a greased baking tray. Bake for eight to 10 minutes or until cooked through.

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