Chicken Rissoles With Lentil Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is based on a recipe from the January 2009 issue of recipes + magazine. The original recipe called for ground pork, but we changed it to chicken. This makes a perfect mid-week meal, and is quick and easy to make. You can add sices such as cumin or coriander to the ground chicken, to spice it up a bit. Also, try serving it with flour tortillas or flatbread! With the salad, you can save money by using 1 medium tomato instead of the cherry tomatoes. Also, if you can't get a can of lentils, use 1 cup of dried lentils, soaked and prepared. 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 |
1 garlic clove, crushed |
Directions:
1. RISSOLES:.
2. 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.
3. 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.
4. Serve rissoles with Lentil Salad and lemon wedges.
5. LENTIL SALAD:.
6. Combine all ingredients in a medium bowl.
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