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Chicken rissoles with tomato and avocado salad
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
26 minutes
Succulent chicken meatballs - simple to make, delicious to savor, perfect for easy freezer meals.
Ingredients:
  • 500g chicken mince
  • 60g (1/3 cup) drained canned corn kernels
  • 1/2 small red capsicum, deseeded, chopped
  • 2 green shallots, chopped
  • 1 egg, lightly whisked
  • 40.00 ml chopped fresh continental parsley
  • 25g (1/2 cup) fresh breadcrumbs
  • Salt & ground black pepper, to taste
  • 45g (1/2 cup) dried (packaged) breadcrumbs
  • Crusty bread, to serve
  • 2 tomatoes, finely diced
  • 1 ripe avocado, peeled, deseeded, diced
  • 21.00 gm fresh lemon juice
Instructions:
  • In a medium bowl, combine chicken mince, corn, capsicum, green shallots, egg, parsley, breadcrumbs, salt, and pepper. Mix thoroughly. Divide the mixture into 12 portions and shape them into rissoles.
  • Spread the dried breadcrumbs on a small plate. Gently press the rissoles into the breadcrumbs to ensure an even coating.
  • Prepare the salad by combining tomatoes, avocado, lemon juice, olive oil, salt, and pepper in a medium bowl. Mix thoroughly to blend flavors. Taste and adjust seasoning as needed. Set aside.
  • In a large non-stick frying pan over medium heat, sizzle the rissoles in olive oil for 3-4 minutes on each side until they're perfectly cooked. Serve them along with the tomato & avocado salad wedged between slices of crusty bread for a delicious meal.

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