Bacon and herb chicken rissoles Recipe

 
Bacon and herb chicken rissoles Recipe
    Ingredients
    
   1/3 cup barbecue sauce
    8 rashers middle bacon
    Olive oil cooking spray
    100g baby spinach
    100g red grape tomatoes, halved
    100g yellow grape tomatoes, halved
    2 tablespoons olive oil
    2 tablespoons red wine vinegar
    1 teaspoon dijon mustard
    500g chicken mince
    1 egg, lightly beaten
    1 garlic clove, crushed
    3/4 cup fresh breadcrumbs
    2 tablespoons finely chopped fresh chives
    2 tablespoons finely chopped fresh basil leaves



Bacon and herb chicken rissoles Recipe
    Method
   

    Step 1

    Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove ‘eye’ piece from each bacon rasher and wrap in plastic wrap. Freeze for later use. Remove and discard rind from tail pieces of bacon. Wrap 1 piece bacon around each rissole. Secure with a toothpick.
    Step 2

    Preheat oven to 180°C/160°C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.
    Step 3

    Meanwhile, combine spinach and tomato in a bowl. Place oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to spinach mixture. Toss to combine. Serve rissoles with salad.

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11/23/2015 07:09:00 PM