Chicken rissoles
“What’d you call these things again?”
“Rissoles. Everybody cooks rissoles, Darl”.
If you’re looking for a quick and easy midweek dinner option, then you’ve found it! These chicken rissoles are super quick to throw together and are easily customisable based on your taste preferences. They’re also a great protein option to add to your weekly meal prep for those nights when you’re short on time.
Ingredients
(Serves 3-4)
500g of chicken mince
1/2 cup of your favourite herbs, finely chopped (I love chives or coriander)
1 generous tbsp of minced garlic
1/4 cup of quinoa flakes
1 large egg, lightly whisked
1 medium zucchini
Salt and pepper to taste
1 tbsp of extra virgin olive oil
Method
Start by blitzing the zucchini in a food processor or blender (finely grated also works). Then strain any excess moisture through a fine sieve or paper towel.
Add zucchini to a mixing bowl with all remaining ingredients and stir well to combine.
Add oil to a pan on a medium to high heat.
Spoon mixture into the pan to form patties of roughly 1/2 cup sized portions.
Cook for 5-7 minutes either side or until golden brown. You might like to use a thermometer to check the internal temperature.
Serve straight away with your favourite sides or allow to cool before storing in the fridge or freezer.
notes
You may need to add more or less quinoa flakes depending on the moisture content of the wet ingredients.
These would go great with some homemade sweet chilli or mayonnaise!