These zesty lemon chicken rissoles are full of flavour, take less than 30 minutes to make and are perfect for lunch or dinner. Chicken mince is popular with children for its mild taste and soft texture. It readily takes on flavours.
Ingredients
Method
In a large bowl, combine chicken mince, garlic, lemon zest, egg, breadcrumbs, cumin and mint leaves; season to taste.
Using clean, damp hands, thoroughly mix until well combined and sticky. Keeping hands damp, divide mixture into 8 rissoles.
Heat oil in a large non-stick frying pan over a medium-high heat; cook rissoles 4-5 minutes each side, or until golden brown and cooked through.
In a small bowl, combine yoghurt, mint sauce and 1 tablespoon lemon juice.
Serve rissoles with yoghurt dressing and a garden salad, if desired.
Julie’s mince tips
- When making rissoles work the mince thoroughly so that it holds together.
- Use damp hands to form the patties to stop the mixture from sticking to your hands.
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