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Lemon, chicken and parmesan rissoles
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Elevate chicken rissoles with a savory touch of Parmesan cheese.
Ingredients:
  • 500g chicken mince
  • 125.00 ml fresh breadcrumbs
  • 20.00 ml fresh basil leaves, finely chopped
  • 1 tsp finely grated lemon rind
  • 62.50 ml pitted kalamata olives, chopped
  • 82.50 ml parmesan cheese, finely grated
  • Antipasto salad, to serve (see tip)
Instructions:
  • In a bowl, mix together mince, egg, garlic, breadcrumbs, basil, lemon rind, olives, and parmesan. Spread flour on a plate. Shape the mixture into eight 2cm-thick rissoles. Lightly coat each rissole with flour. Transfer them to a large plate, cover, and refrigerate for 20 minutes.
  • Preheat your oven to 180°C (160°C fan-forced).
  • - In a heated pan with oil, brown rissoles in batches for 1 to 2 minutes. - Transfer the rissoles to a greased baking tray and bake for 8 to 10 minutes until cooked through. - Serve with antipasto salad.

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