Lemon, chicken and parmesan rissoles

Cooking Meat Lemon, chicken and parmesan rissoles

Parmesan cheese isnt just for sprinkling on pasta - add it to delicious chicken rissoles for extra flavour.

Lables: Low carb Low kilojoule Low sugar Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl. Place flour on a plate. Shape into eight 2cm-thick rissoles. Roll in flour to lightly coat. Place on a large plate. Cover. Refrigerate for 20 minutes.
  2. Preheat oven to 180°C/160°C fan-forced.
  3. Heat oil in a frying pan over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Bake for 8 to 10 minutes or until cooked through. Serve with antipasto salad.

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500g Steggles chicken mince
1 egg, lightly beaten
2 garlic cloves, crushed
1/2 cup fresh breadcrumbs
1 tbsp fresh basil leaves, finely chopped
1 tsp finely grated lemon rind
1/4 cup pitted kalamata olives, chopped
1/3 cup parmesan cheese, finely grated
1/4 cup plain flour
1 tbsp olive oil
Antipasto salad, to serve

Adv

Autors
Preparation time
35
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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