Buttered Lemon Chicken Rissoles
- Replies 2
Buttered Lemon Chicken Rissoles are an easy weeknight dinner that’s filled with flavour and ready in under an hour. A buttery lemon sauce coats these rissoles, which are perfect for kids and adults alike.
Here are the ingredients you need:
1. One lemon
2. 500g of chicken mince
3. 60g of dried breadcrumbs
4. One egg, lightly whisked
5. Two green shallots, finely chopped
6. One tbsp olive oil
7. 60g of butter
8. Two garlic cloves, finely chopped
9. Green beans, halved lengthways, steamed, to serve
10. Lemon wedges, to serve (optional)
Start by finely grating the lemon rind before transferring it to a mixing bowl. Juice the lemon and reserve about a tbsp (keep the remaining juice for another use). Then, line a large tray with baking paper.
Combine the chicken, breadcrumbs, egg and shallot in a bowl and season it with some salt and pepper. Mix until well combined. Use your hands to shape the mixture into 8 rissoles. Transfer to the prepared tray, cover, and pop it in the fridge for 15 minutes.
Meanwhile, heat some oil in a frying pan over medium-high heat. Cook the rissoles for 5 minutes on each side or until golden and just cooked through. Once perfectly cooked, transfer them to a large tray.
Wipe the pan clean and place the butter and garlic in the pan over medium heat. Cook until the butter is foamy. Cook for a further minute or until slightly browned and remove the pan from the heat. Gently add the reserved lemon juice and return the rissoles to the pan. Let the sauce coat each piece. Serve the rissoles with beans and lemon wedges, if using. Enjoy!
Source: Taste
Here are the ingredients you need:
1. One lemon
2. 500g of chicken mince
3. 60g of dried breadcrumbs
4. One egg, lightly whisked
5. Two green shallots, finely chopped
6. One tbsp olive oil
7. 60g of butter
8. Two garlic cloves, finely chopped
9. Green beans, halved lengthways, steamed, to serve
10. Lemon wedges, to serve (optional)
Start by finely grating the lemon rind before transferring it to a mixing bowl. Juice the lemon and reserve about a tbsp (keep the remaining juice for another use). Then, line a large tray with baking paper.
Combine the chicken, breadcrumbs, egg and shallot in a bowl and season it with some salt and pepper. Mix until well combined. Use your hands to shape the mixture into 8 rissoles. Transfer to the prepared tray, cover, and pop it in the fridge for 15 minutes.
Meanwhile, heat some oil in a frying pan over medium-high heat. Cook the rissoles for 5 minutes on each side or until golden and just cooked through. Once perfectly cooked, transfer them to a large tray.
Wipe the pan clean and place the butter and garlic in the pan over medium heat. Cook until the butter is foamy. Cook for a further minute or until slightly browned and remove the pan from the heat. Gently add the reserved lemon juice and return the rissoles to the pan. Let the sauce coat each piece. Serve the rissoles with beans and lemon wedges, if using. Enjoy!
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I’m going to have to try these 
