LEMON, CHICKEN AND PARMESAN RISSOLES
SERVES 4 PREP 15 MINUTES (PLUS REFRIGERATION) COOK 15 MINUTES
500g chicken mince 1 egg, lightly beaten 2 garlic cloves, crushed ½ cup fresh breadcrumbs 1 tablespoon chopped fresh basil leaves 1 teaspoon finely grated lemon rind ¼ cup pitted kalamata olives, chopped ¹⁄³ cup finely grated parmesan ¼ cup plain flour 1 tablespoon extra virgin olive oil 300g antipasto, drained ¼ cup fresh basil leaves 2 tablespoons shaved parmesan 4 slices crusty bread, to serve
1 Combine mince, breadcrumbs, egg, garlic, basil, lemon rind, olives and parmesan in a bowl. Shape into 8 x 2cm-thick rissoles. Place flour on a plate. Coat rissoles in flour. Place in a dish. Cover. Refrigerate for 20 minutes. 2 Preheat oven to 180°C/160°C fan-forced. 3 Heat oil in a frying pan over medium heat. Cook rissoles for 2 minutes each side or until browned. Transfer to a greased baking tray. Bake for 10 minutes or until cooked through. Serve with antipasto, basil, parmesan and bread. NUTRITION: (per serve) 2489kj; 27.1g fat; 7.9g sat fat; 40.8g protein; 43.6g carbs; 4.8g fibre; 167mg chol; 1150mg sodium.