Friday, May 3, 2013
Chicken & Basil Rissoles
I don't use chicken mince much, but after making these tasty little rissoles, I think I'm a convert! The recipe is from a Rosemary Conley book I got from the library. It literally takes 5 minutes to mix together the ingredients, then you just whack it in the oven, chop up a salad, and dinner is on the table in no time!
These are just 90 calories per rissole, or would also make fantastic meatballs if you rolled up smaller balls. I served them with some home-made relish and they were absolutely delicious!
Ingredients (makes 8 rissoles)
450g lean chicken mince
1 red onion, finely chopped,
1 garlic clove, crushed
2 teaspoons curry poweder
1 tablespoons chopped fresh basil
2 teaspoons stock powder
1 tablespoon mango chutney
Preheat the oven to 200 degrees celsius.
Place all the ingredients in a large bowl and mix well. Mould the mixture into 8 equal pieces. Using wet hands, shape into palls and place a non-stick baking tray.
Cook in the oven for 20 minutes.
Serve hot or cold with salad and extra chutney if desired.