Chicken Rissoles With Lentil Salad

“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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