- 500g chicken mince
- 1 egg, lightly beaten
- 1 garlic clove, crushed
- 3/4 cup fresh breadcrumbs
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh basil leaves
- 1/3 cup barbecue sauce
- 8 rashers middle bacon
- Olive oil cooking spray
- 100g baby spinach
- 100g red grape tomatoes, halved
- 100g yellow grape tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- Step 1Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove ‘eye’ piece from each bacon rasher and wrap in plastic wrap. Freeze for later use. Remove and discard rind from tail pieces of bacon. Wrap 1 piece bacon around each rissole. Secure with a toothpick.
- Step 2Preheat oven to 180°C/160°C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.
- Step 3Meanwhile, combine spinach and tomato in a bowl. Place oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to spinach mixture. Toss to combine. Serve rissoles with salad.
- Low carb
- Lower gi
Bacon tips: Use bacon from the deli or an opened vacuum pack within 4 days (unless freezing).
Freeze bacon for up to 2 months in small batches for easy defrosting. Or roll up individual rashers and freeze, upright, in an airtight container. This makes it easy to remove rashers as you need them.
Freeze uncooked rissoles in an airtight container for up to 2 months.
- Author: Cathie Lonnie
- Image credit: Rob Palmer
- Publication: Super Food Ideas