Recipe may contain gluten, milk, soy, sesame and egg.
A buttery lemon sauce coats these easy-to-make rissoles. Ready in well under an hour they’re a great family-friendly weeknight dinner. Pro tip: they’re not too bad eaten straight from the fridge the next day, either!
500g chicken mince
60g (2/3 cup) dried breadcrumbs
1 egg, lightly whisked
2 green shallots, finely chopped
1 tbsp olive oil
2 garlic cloves, finely chopped
Green beans, halved lengthways, steamed, to serve
Lemon wedges, to serve (optional)
5 Method Steps
Step 1Finely grate the lemon(1 lemon) rind and transfer the rind to a mixing bowl. Juice the lemon and reserve 1 tbsp juice (keep the remaining juice for another use). Line a large tray with baking paper.
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Step 2Add the chicken (500g chicken mince), breadcrumbs (60g (2/3 cup) dried breadcrumbs), egg (1 egg, lightly whisked) and shallot (2 green shallots, finely chopped) to the bowl. Season. Mix until well combined. Use damp hands to shape 1/3 cupfuls of the mixture into 8 rissoles. Transfer to the prepared tray. Cover and place in the fridge for 15 minutes to chill.
Step 3Heat the oil (1 tbsp olive oil) in a large non-stick frying pan over medium-high heat. Cook the rissoles for 5 minutes each side or until golden and just cooked through. Transfer to a large tray.
Step 4Wipe the pan clean. Place the butter (60g butter) and garlic (2 garlic cloves, finely chopped) in the pan over medium heat and cook until butter is foamy. Cook for a further minute or until slightly browned. Remove pan from the heat and add the reserved lemon juice. Return the rissoles to the pan and turn to coat.
Step 5Serve rissoles with the beans (Green beans, halved lengthways, steamed, to serve) and lemon wedges, if using.