Buttered lemon chicken rissoles


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!

10 Ingredients

  • 1 lemon

  • 500g chicken mince

  • 60g (2/3 cup) dried breadcrumbs

  • 1 egg, lightly whisked

  • 2 green shallots, finely chopped

  • 1 tbsp olive oil

  • 60g butter

  • 2 garlic cloves, finely chopped

  • Green beans, halved lengthways, steamed, to serve

  • Lemon wedges, to serve (optional)

5 Method Steps

  • Step 1

    Finely grate the lemon

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    (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.

  • Step 2

    Add 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 3

    Heat 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 4

    Wipe 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 5

    Serve rissoles with the beans (Green beans, halved lengthways, steamed, to serve) and lemon wedges, if using.

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Image by Guy Bailey

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