LE­MON, CHICKEN AND PARME­SAN RIS­SOLES

Super Food Ideas - - WEEK 2 -

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.

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