I saw this recipe on Taste.com.au and liked the look of it so I made it today. I thoroughly enjoyed them. The original recipe recommends serving with an antipasto salad. I was looking for something a bit more filling so I diced some red pepper, scallions, and courgettte. Cooked up some rice, mixed the vegetables in with some chopped mint and some balsamic vinegar and it worked really well.
I was thinking while I munched down on a rissole that they would be great in a bap as a burger with some avocado salsa. Might give that a whirl the next time.
500g chicken mince
1 egg, lightly beaten
2 garlic cloves, crushed
1/2 cup fresh breadcrumbs
1 tablespoon finely chopped fresh basil leaves
1 teaspoon finely grated lemon rind
1/2 cup pitted kalamata olives, chopped
1/3 cup finely grated parmesan cheese
1/4 cup plain flour
1 tablespoon olive oil
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 and refridgerate for 20 minutes.
2. Preheat oven to 180 degrees celsius/ 160 degrees fan assisted oven. Heat oil in a frying pan over medium heat. Cook rissoles, in batches for 1-2 minutes or until browned.
3. Transfer to a greased baking tray. Bake for 8-10 minutes or until cooked through. Serve with antipasto salad or rice as mentioned above.
Note: I didn’t have any fresh basil, so I used a mixture of oregano and thyme and the flavours worked really well with the lemon.