Kane's Kitchen - 29th November 2011 - Chicken Rissoles

  

Chicken Rissoles

 Serves:  4    

Prep Time:  15 mins

Cook Time:  20 mins

What You’ll Need:

• 500g chicken mince
• 1 egg, beaten
• 1 clove garlic, crushed
• 1 red onion, finely diced
• 1 carrot, grated
• ¾ cup breadcrumbs, for mixing
• 1 cup breadcrumbs, for coating
• 2 tablespoons freshly chopped chives
• 2 tablespoons freshly chopped basil
• 1/3 cup sweet chilli sauce
• ¼ cup parmesan cheese, grated, for mixing
• ¼ cup parmesan cheese, grated, for coating
• 4 rashers middle bacon, chopped
• Vegetable oil, for shallow frying
• Pinch of salt and pepper to season

 What You’ll Need To Do:

1.        Combine the mince, egg, garlic, onion, carrot, breadcrumbs for mixing, chives, basil, bacon, salt, pepper, sweet chilli sauce and parmesan for mixing in a large bowl.  Mix to combine.  Shape into 2cm thick rissoles.

2.        Combine the breadcrumbs and parmesan cheese for coating on a plate.   Coat the rissoles in the breadcrumb mixture. 

3.        Heat some oil in a pan and add the rissoles, pressing down with a spatula.  Cook on a medium heat for approximately 3-4 minutes either side or until cooked through and golden brown.

4.        Serve with your favourite salad or mashed potato and gravy. 

 Tip – drain the rissoles on absorbent paper towel to soak up any excess oil.  If you find the rissoles getting too dark on the outside without cooking in the middle, turn the heat down or finish the cooking process in an oven at 180C.