Lemon chicken rissoles

Quick and easy – this zesty dish has you covered

2 October 2014

Serves 4
Preparation time 15 minutes
Cooking time 10-12 minutes

• 500g chicken mince
• 30g breadcrumbs, dried
• 1 small onion, finely chopped
• 30ml fresh coriander, chopped
• juice of 1 lemon
• 1 large egg
• 125ml sunflower oil
• 30g cake flour
• sweet-and-sour sauce, to serve

1 Place the mince in a large bowl then add the breadcrumbs, onion, coriander, lemon juice and egg. Mix to combine.

2 Shape the mince mixture into small balls.

3 Heat a heavy-based frying pan and cover the bottom with sunflower oil. Dust the rissoles with flour and fry for four minutes on each side.

4 Serve, drizzled with sweet-and-sour sauce, with a fresh green salad and slices of toasted crusty bread.

Text and image: Ideas magazine

 

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