Chicken Rissoles With Lentil Salad
At a Glance
- Prep
- 30 minutes
- Cook
- 10 minutes
- Total
- 40 minutes
- Servings
- 4 serving(s)
Categories
- Chicken
- Main Course
- Salad
- Australian
- Pan-fried
- Easy
Dietary
- Egg-free
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Chicken rissoles made with breadcrumbs, green onion, lemon, chili, and garlic, served with a brown lentil, tomato, spinach, red onion, and parsley salad.
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Equipment
Medium bowl, plate, plastic wrap, large frying pan
Ingredients
- 1/2 cup fresh soft white breadcrumb
- 2 tablespoons skim milk
- 500 g ground chicken
- 2 green onions, finely chopped
- 1 tablespoon lemon juice
- 1 fresh long red chili, finely chopped
- 1 garlic clove, crushed
- cooking spray
- lemon wedge, to serve
- 400 g brown lentils, rinsed and drained
- 125 g cherry tomatoes, halved
- 50 g spinach leaves, shredded
- 1 small red onion, finely chopped
- 1/3 cup flat leaf parsley, coarsely chopped
- 2 tablespoons lemon juice
- 3 teaspoons olive oil
Instructions
RISSOLES:.
Combine breadcrumbs and milk in a medium bowl. Add ground chicken, onion, juice, chili and garlic. Season with salt; mix well. Shape mixture into 8 rissoles. Transfer to a plate. Cover with plastic food wrap; chill for 15 minutes.
Heat a large frying pan over moderate heat. Spray rissoles with oil. Cook, in 2 batches, for 3-4 minutes each side or until browned and cooked through.
Serve rissoles with Lentil Salad and lemon wedges.
LENTIL SALAD:.
Combine all ingredients in a medium bowl.
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