downunder update

A recipe today. All that earlier talk about rissoles got me thinking. I suppose the old rissole, a favourite on my childhood plate, is a bit fatty for some of you health conscious types.

If you have no problems getting stuck into chicken mince (although I avoid the intake of any extra female hormones myself) you might like to have a crack at these. Not too heavy on the stomach, nor on the wallet.

Ingredients

• 1 kg (2 lb) Fresh Chicken Mince
• 1 large brown onion, finely chopped
• 1 red capsicum, finely chopped
• 1/2 cup parmesan cheese, grated
• 2 cups fresh white breadcrumbs
• 1/4 cup basil leaves, finely chopped
• olive oil for cooking
• 1 egg
• salt and pepper to taste

Method

• Brown the onion in a pan over a medium heat, for 3 to 4 minutes or until soft.
• Remove from heat. Cool.
• Combine chicken mince, capsicum, parmesan, breadcrumbs, basil, egg and onion mixture in a large bowl.
• Season with salt and pepper.
• Roll the mixture into large balls and form into patties.
• Refrigerate for 30 minutes.
• Heat 1/3 tablespoon of oil in a non-stick pan.
• Add the rissoles 3 - 4 at a time.
• Cook over a medium heat for 3 to 4 minutes on each side or until cooked through.

Easy as falling off a log.

Tags: recipes

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