Tasty lemon, chicken and parmesan rissoles

These refreshing rissoles are absolutely perfect for a low-cost and low-effort meal that is sure to be enjoyed by everyone. Requiring just a handful of easily accessible ingredients and a simple method, you won’t regret giving these a go!

The best thing about rissoles isn’t just their delicious flavour but also how flexible and versatile every single version is. So if there’s something in here that you’re not a big fan of or if you want to add in some extra ingredients – go ahead as it’s close to impossible to mess these up!

Ingredients

• 500g 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

Method

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.
2. Preheat oven to 180C/160C fan-forced.
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.