Chicken rissoles with tomato and avocado salad

Chicken rissoles with tomato and avocado salad

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Tasty chicken mince balls are easy to cook, tasty to eat and can be prepared and frozen for the nights when you dont feel like cooking.

The ingredient of Chicken rissoles with tomato and avocado salad

  1. 500g chicken mince
  2. 60g (1/3 cup) drained canned corn kernels
  3. 1/2 small red capsicum, deseeded, chopped
  4. 2 green shallots, chopped
  5. 1 egg, lightly whisked
  6. 2 tablespoons chopped fresh continental parsley
  7. 25g (1/2 cup) fresh breadcrumbs
  8. Salt & ground black pepper, to taste
  9. 45g (1/2 cup) dried (packaged) breadcrumbs
  10. 1 tablespoon olive oil
  11. Crusty bread, to serve
  12. 2 tomatoes, finely diced
  13. 1 ripe avocado, peeled, deseeded, diced
  14. 1 tablespoon fresh lemon juice
  15. 1 tablespoon olive oil
  16. Salt & ground black pepper, to taste

The instruction how to make Chicken rissoles with tomato and avocado salad

  1. Place the chicken mince, corn, capsicum, green shallots, egg, parsley, breadcrumbs, salt and pepper in a medium bowl. Mix well to combine. Divide the mixture evenly into 12 portions and shape each into a rissole.
  2. Place the dried breadcrumbs on a small plate. Press the breadcrumbs into the rissoles to coat well.
  3. To make the salad, place the tomatoes, avocado, lemon juice, olive oil, salt and pepper in a medium bowl. Mix well to combine. Taste and adjust seasoning if necessary. Set aside.
  4. Heat the olive oil in a large non-stick frying pan over medium heat. Cook the rissoles for 3-4 minutes each side or until cooked through. Serve the rissoles and the tomato & avocado salad sandwiched between slices of crusty bread.

Nutritions of Chicken rissoles with tomato and avocado salad

fatContent: 506.68 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 31 grams protein
sodiumContent:

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