Lemon, chicken and parmesan rissoles
- 09.03.2017
- 1 689
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
- 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.
- Preheat oven to 180°C/160°C fan-forced.
- 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.