Recipes - Cheesy chicken rissoles

Cheesy chicken rissoles

 

Ingredients

500g            Chicken mince
1                   Zucchini, grated
1                   Carrot, grated
1                   Onion, finely chopped
2                   cloves of garlic, finely chopped
150g            Mushrooms, finely chopped
1                   Egg
3/4 cup       Breadcrumbs
1 tbs             dried herbs (parsley or mixed). Fresh would be better, I just didn't have any
2 tbs            Mayonnaise (whole egg mayo is best)
1 tsp            Maggi seasoning (optional)
6 rashers     Bacon (optional)









Method

1. Put all ingredients  (except bacon if using) in a bowl and mix until combined. Roll into 12-24 rissoles (the number/size is up to you. The size I have made, when flattened on a BBQ plate, are a great size for smaller bread rolls).
* If you are using the bacon: Wrap a bacon rasher around each rissole and secure with a toothpick. I didn't do it this time as I made smaller rissoles and the bacon would have been too much. It is best done is you are making the bigger size










2. Heat BBQ plate on high until hot. Reduce heat to medium. Flatten rissoles and cook 5 minutes each side or until cooked through.
3. Place on bread rolls and add whatever salad veg suits you (I do tomato, baby spinach leaves, cucumber and beetroot)