Herby chicken rissoles
Ready in around 30 mins
- Energy: 2,437kJ (582kcal)
- Protein: 44g
- Carbohydate: 32g
- Sugars: 5g
- Fat, total:29g
- Saturated:15g
- Sodium:850mg
- Contains:Gluten, Milk, Sulphites, Wheat
1. TO COOK THE FRIES AND PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Gently empty the bag of steamed fries onto the tray and pat dry to remove excess moisture. Drizzle with oil and season with salt and pepper. Cook in the oven for 15 mins, turn the fries over and cook for a further 10-12 mins. Peel the red onion and slice finely. Cut the mushrooms into quarters. Slice the silverbeet into ½ cm strips, discarding the stalks and set aside. Remove the parsley leaves from their stalks then chop finely and set aside.
2. TO PREPARE AND COOK THE RISSOLES:
Place the free-range chicken mince in a bowl with the herby seasoning. Season with salt and pepper then mix with a fork to combine. Dampen your hands with cold water to help stop the mince from sticking then form the mixture into 1 cm thick meat patties. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the meat patties and cook for 5-6 mins, turning to brown all over. Set aside and cover to keep warm.
3. TO COOK THE VEGETABLES AND SAUCE:
Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot, add the red onion and mushrooms, season with salt and pepper and cook for 2-3 mins. Add the silverbeet and cook for 1-2 mins until wilted. Add the rissoles back to the pan and pour in the mustard sauce. Cook for 2 mins until hot and the chicken is cooked through.
TO SERVE:
Divide the fries between plates and serve with the rissoles, vegetables and mustard sauce. Sprinkle with chopped parsley.
- 1 pack of free-range chicken mince
- 1 bag of parsley
- 1 sachet of herby seasoning
- 1 bag of mushrooms
- 1 pot of mustard sauce
- 1 red onion
- 1 bag of silverbeet
- 1 pack of steamed fries
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