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Bacon and herb chicken rissoles
Bacon and herb chicken rissoles
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Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
36 minutes
Elevate your dish with savory bacon-infused stock.
Ingredients:
  • 500g chicken mince
  • 1 egg, lightly beaten
  • 187.50 ml fresh breadcrumbs
  • 40.00 ml finely chopped fresh chives
  • 40.00 ml finely chopped fresh basil leaves
  • 93.23 gm barbecue sauce
  • 8 rashers middle bacon
  • Olive oil cooking spray
  • 100g baby spinach
  • 100g red grape tomatoes, halved
  • 100g yellow grape tomatoes, halved
  • 36.40 gm olive oil
  • 40.00 ml red wine vinegar
  • 5.90 gm dijon mustard
Instructions:
  • Mix together mince, egg, garlic, breadcrumbs, chives, basil, and half of the barbecue sauce in a bowl. Form the mixture into eight 2cm-thick rissoles. Place a piece of bacon around each rissole and secure it with a toothpick. Remove the 'eye' piece from the bacon, wrap it in plastic wrap, and freeze for later use. Remove and discard the rind from the tail pieces of bacon.
  • Preheat oven to 180°C/160°C fan-forced. Coat a large non-stick frying pan with oil and heat over medium heat. Brown the rissoles in batches for 1 to 2 minutes. Place them on a greased baking tray and brush with barbecue sauce. Bake for 8 to 10 minutes until cooked through, basting with more sauce halfway through.
  • Combine fresh spinach and ripe tomatoes in a bowl to create a colorful base. In a screw-top jar, mix olive oil, vinegar, mustard, salt, and pepper. Shake well to blend the flavors before pouring the dressing over the spinach mixture. Toss everything together to ensure each bite is flavorful and vibrant. Serve the delicious rissoles alongside the refreshing salad.

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