INGREDIENTS
500g chicken mince
1 egg, lightly beaten
2 garlic cloves, crushed
1/2 cup fresh breadcrumbs
1 tablespoon 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
olive oil
METHOD
Step 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. Refrigerate for 20 minutes.
Step 2
Preheat oven to 180deg;C/160deg;C fan-forced.
Step 3
Heat 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.
Lemon, chicken and parmesan rissoles
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