There are chicken rissoles and then there are these chicken rissoles! Packed with spinach, garlic, and shallots they have the most delicious flavours with pine nuts for crunch and lemon zest for zing. You don’t have to use too much oil when frying them, just enough to make sure they turn a lovely golden colour in the plan. Serve them up with a nice dollop of yoghurt or chutney and some steamed veggies.
- 1 bunch silverbeet
- 1kg chicken mince
- 1 cup fresh breadcrumbs
- 2 green shallots, chopped
- 1 garlic clove, crushed
- 2 tbs chopped continental parsley
- 2 tbs pine nuts
- 1 tsp grated lemon rind
- 1 egg, lightly beaten
- Salt and pepper, to taste
1. Wash silverbeet leaves well and trim away centre white stem. Finely shred enough to fill 1 cup.
2. Place chicken mince, breadcrumbs, shallots, garlic, parsley, pine nuts, lemon rind and egg into a bowl. Add silverbeet and season with salt and pepper. Mix well until all ingredients are combined. Divide evenly into 12 portions and shape each into a rissole.
3. Heat olive oil in a large non-stick frying pan over medium heat. Cook rissoles, in batches for 4-5 minutes each side or until cooked through.
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