Parmesan cheese isn’t just for sprinkling on pasta – add it to delicious chicken rissoles for extra flavour.
Ingredients
- 500g Steggles 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
- Antipasto salad, to serve (see tip)
Method
- Step 1Combine 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 2Preheat oven to 180°C/160°C fan-forced.
- Step 3Heat 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 antipasto salad.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1782 kj
Energy
24.2g
Fat Total
6.5g
Saturated Fat
2.9g
Fibre
34.7g
Protein
129mg
Cholesterol
714mg
Sodium
17g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For a quick salad, toss together chargrilled eggplant, capsicum, basil leaves, marinated artichokes and shaved parmesan.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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