Lemon chicken rissoles

These zesty lemon chicken rissoles are full of flavour, take less than 30 minutes to make and are perfect for lunch or dinner.

  • 20 mins preparation
  • 5 mins cooking
  • Makes 8 Item
  • Print
Photography by Brett Stevens. Styling by Julz Beresford.


Lemon chicken rissoles
  • 800 gram chicken mince
  • 2 clove garlic, finely chopped
  • 1 lemon, finely grated rind, juice
  • 1 egg
  • 1 cup (60g) stale breadcrumbs
  • 1 tablespoon ground cumin
  • 1/4 cup finely chopped mint leaves
  • salt, freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup (140g) greek-style natural yoghurt
  • 1/4 (70g) thick mint sauce


Lemon chicken rissoles
  • 1
    In a large bowl, combine chicken mince, garlic, lemon zest, egg, breadcrumbs, cumin and mint leaves; season to taste.
  • 2
    Using clean, damp hands, thoroughly mix until well combined and sticky. Keeping hands damp, divide mixture into 8 rissoles.
  • 3
    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.
  • 4
    In a small bowl, combine yoghurt, mint sauce and 1 tablespoon lemon juice.
  • 5
    Serve rissoles with yoghurt dressing and a garden salad, if desired.

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