Monday, 31 August 2009

Chicken & Almond Rissoles

These are really yummy and it makes heaps. They are great served with sweet chili sauce and cold in sandwiches the next day.

1 kg chicken mince
1 onion, finely diced
1 red capsicum, finely diced
4 weetbix, crushed
1/2 cup almond meal
1 1/4 cups Parmesan cheese, grated
2 tbsp parsley, chopped
1 egg, lightly beaten
2 tbsp olive oil

  • Put the mince, onion, capsicum, weetbix, almonds, cheese, parsley and egg in a large bowl and mix well.
  • Use 1/4 cup per rissole and shape into 18 balls
  • Refrigerate for 30 minutes
  • Heat the oil in a pan and cook the rissoles for 4 minutes each side, don't turn more than once.

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