Lemon, Chicken and Parmesan Rissoles
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Forget about traditional rissole recipes – this one with a unique twist is the real winner. If you're looking for a fun and creative dinner idea to try tonight, this Lemon, Chicken and Parmesan Rissole recipe won’t disappoint. Not only is it tasty, but it's also fairly easy and affordable to make! Trust us, the salty kick from the parmesan combined with the zesty lemon flavour will leave you wanting seconds.
Ingredients:
1. 500g of chicken mince
2. An egg, lightly beaten
3. Two garlic cloves, crushed
4. Half a cup of fresh breadcrumbs
5. A tbsp of fresh basil leaves, finely chopped
6. A tsp of finely grated lemon rind
7. A quarter cup of pitted kalamata olives, chopped
8. One-third a cup of parmesan cheese, finely grated
9. A quarter cup of plain flour
10. A tbsp of olive oil
11. Antipasto salad, to serve (see tip)
Start by combining the chicken mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a large bowl. Place some flour on a plate before carefully shaping the chicken mixture into eight 2cm-thick rissoles. Then, lightly coat each piece in flour. Place them on a large plate, cover, and pop them in the fridge for 20 minutes.
After that, preheat the oven to 180°C or 160°C fan-forced.
Heat some oil in a frying pan over medium heat and cook the rissoles in batches, until they are browned. Transfer them to a greased baking tray before baking for 8 to 10 minutes or until they are cooked through. Serve with antipasto salad and enjoy!
Source: Taste
Ingredients:
1. 500g of chicken mince
2. An egg, lightly beaten
3. Two garlic cloves, crushed
4. Half a cup of fresh breadcrumbs
5. A tbsp of fresh basil leaves, finely chopped
6. A tsp of finely grated lemon rind
7. A quarter cup of pitted kalamata olives, chopped
8. One-third a cup of parmesan cheese, finely grated
9. A quarter cup of plain flour
10. A tbsp of olive oil
11. Antipasto salad, to serve (see tip)
Start by combining the chicken mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a large bowl. Place some flour on a plate before carefully shaping the chicken mixture into eight 2cm-thick rissoles. Then, lightly coat each piece in flour. Place them on a large plate, cover, and pop them in the fridge for 20 minutes.
After that, preheat the oven to 180°C or 160°C fan-forced.
Heat some oil in a frying pan over medium heat and cook the rissoles in batches, until they are browned. Transfer them to a greased baking tray before baking for 8 to 10 minutes or until they are cooked through. Serve with antipasto salad and enjoy!
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