Lemon & Chicken Rissoles

Total Prep Time: 35mins  Cook Time: 15mins

INGREDIENTS

500g chicken mince
1 egg, lightly beaten
2 garlic cloves, crushed
1/2 cup fresh breadcrumbs
1 tablespoon fresh basil leaves, finely chopped
1 teaspoon finely grated lemon rind
1/4 cup pitted kalamata olives, chopped
1/3 cup parmesan cheese, finely grated
1/4 cup plain flour
1 tablespoon olive oil
Pre-mixed or home made salad (to serve)

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DIRECTIONS

STEP 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.

STEP 2: Preheat oven to 180°C/160°C fan-forced.

STEP 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 a salad.