Honey-lemon chicken rissoles with bitter leaves

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 9
Servings 4
Time 15

Ingredients

  • 500
    g
    chicken mince
  • 30
    g
    breadcrumbs, dried
  • 1
    small onion, finely chopped
  • 30
    ml
    fresh coriander
  • juice of 1 lemon
  • 1
    egg
  • 125
    ml
    sunflower oil
  • 30
    g
    cake flour
  • green salad, sweet-and-sour sauce and toasted, crusty bread to serve
 

Method

12
 
1. Place the mince in a large bowl then add the breadcrumbs, onions, coriander, lemon juice and egg. Mix to combine.
2. Shape the mince into small balls.
3. Cover the bottom of a heavy-based frying pan with the sunflower oil and heat. Dust the rissoles with flour and fry for four minutes on each side.
4. Serve drizzled with sweet-and-sour sauce, a fresh green salad and slices of toasted, crusty bread.
 

Read more on: poultry  |  shallow-fry
 

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