BUTTERY FINISH

BUTTERED LEMON CHICKEN RISSOLES

A buttery lemon sauce coats these easy-tomake rissoles. Ready in well under an hour they’re a great family-friendly weeknight dinner. Tip: They’re not too bad eaten straight from the fridge the next day.

INGREDIENTS

1 lemon

500g chicken mince

60g (2/3 cup) dried breadcrumbs

1 egg, lightly whisked

2 green shallots, finely chopped

1 tbsp olive oil

60g butter

2 garlic cloves, finely chopped Green beans, halved lengthways, steamed, to serve Lemon wedges, to serve (optional)

METHOD Step 1:

Finely grate the lemon rind and transfer the rind to a mixing bowl. Juice the lemon and reserve 1 tbsp juice (keep the remaining juice for another use). Line a large tray with baking paper.

Step 2:

Add the chicken, breadcrumbs, egg and shallot to the bowl. Season. Mix until well combined. Use damp hands to shape 1/3 cupfuls of the mixture into 8 rissoles. Transfer to the prepared tray. Cover and place in the fridge for 15 minutes to chill. Step 3:

Heat the oil in a large non-stick frying pan over medium-high heat. Cook the rissoles for 5 minutes each side or until golden and just cooked through. Transfer to a large tray.

Step 4:

Wipe the pan clean. Place the butter and garlic in the pan over medium heat and cook until butter is foamy. Cook for a further minute or until slightly browned. Remove pan from the heat and add the reserved lemon juice. Return the rissoles to the pan and turn to coat.

Step 5:

Serve rissoles with the beans and lemon wedges, if using.