Matt’s Cooking Corner — Grandpa’s Chicken Rissoles

Grandpa’s Chicken Rissoles

Ingredients:

• 1kg chicken mince
• 1 brown onion, finely chopped
• 1 red capsicum, diced
• ¼ cup chickpea flour
• ¼ cup organic cornflour
• ½ cup slivered almonds, roughly chopped
• 1¼ cups grated parmesan cheese
• 1 cup Panko breadcrumbs (or cornflake crumbs)
• Pinch chilli pepper
• 1 tsp ground coriander powder
• Spring onion, sliced, green
• 2 tablespoons flat-leaf parsley leaves, chopped
• 1 egg, lightly beaten
• 2 tablespoons olive oil
• Salad greens and potato salad, to serve

Method:

1. Lightly fry onion and capsicum in pan to soften (do not burn).
2. Place mince, onion, capsicum, flour, almonds, parmesan, parsley, chilli powder, coriander powder, spring onion and egg in a large bowl. Season with salt and pepper. Mix to combine. Using ¼ cup per rissole, shape mixture into 18 rissoles. Roll in Panko breadcrumbs. Place on a large tray. Cover and refrigerate for 30 minutes.
3. Heat oil in a large, non-stick frying pan over medium heat. Cook rissoles, in batches, for 4 to 5 minutes each side or until cooked through. Serve with salad greens and potato salad.

Matt