Lemon, chicken and parmesan rissoles

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

Recipe «Lemon, chicken and parmesan rissoles» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.