Chicken & Basil Rissoles

Check out the latest recipe from Ness’s blog, Mums in the Kitchen! 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 […]

By 96five Thursday 2 May 2013RecipesReading Time: 1 minute

Check out the latest recipe from Ness’s blog, Mums in the Kitchen!

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!

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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

Method
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.

 

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