These creamy Italian chicken mince rissoles would be great over pasta, mash or polenta or served with crusty bread as an easy weeknight dinner. Tip: make sure you buy fat-free sundried tomatoes, not the ones in oil.
* 500g chicken mince
* 1 egg, lightly whisked
* 45g (1/2 cup) dried breadcrumbs
* 1 tbsp dried Italian seasoning
* 40g (1/2 cup) finely grated parmesan
* 4 garlic cloves, crushed
* 2 tablespoons olive oil
* 1 brown onion, finely chopped
* 300ml light cooking cream
* 1 Massel chicken stock cube, crumbled
* 80g (1/2 cup) sun-dried tomatoes, thickly sliced (see note)
* 60g baby spinach leaves
* Fresh basil leaves, to serve
5 Method / Steps
Place the mince, egg, breadcrumbs, seasoning, half the parmesan and half the garlic in a bowl and mix well to combine. Use damp hands to shape 1/4 cupfuls of the mixture into 8 balls. Flatten slightly to form rissole shapes.
Heat half the oil in a large, deep frying pan over medium heat. Cook rissoles for 2-3 minutes on each side or until golden and almost cooked through. Transfer to a plate.
Heat the remaining oil in the same pan over medium-high heat. Cook onion and remaining garlic, stirring, for 5 minutes or until softened. Add cream, stock cube and 125ml (1/2 cup) water and bring to a boil. Reduce heat to medium. Add rissoles and tomato to the pan. Simmer for 8 minutes or until the rissoles are cooked through and the sauce has thickened.
Add the spinach and remaining parmesan to the pan and cook for 1 minute or until the spinach wilts. Season.
Serve the rissoles with sauce, sprinkled with basil leaves.
source – cooking365coza