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Chicken, Bacon and Herb Rissoles

Taking the humble rissole from “drab to fab” with a rasher of bacon!



500g chicken mince

1 egg

1 clove garlic, crushed

¾ cup fresh or dry breadcrumbs

2 tablespoons chives, finely chopped

2 tablespoons coriander or basil, finely chopped

1/3-cup barbecue sauce

8 rasher middle bacon

salt and pepper, to season

Olive oil

Garden salad, to serve



Preheat oven to 180˚C.

In a large glass bowl combine mince, egg, breadcrumbs, garlic,

chives, coriander, salt and pepper and half the barbecue sauce.

Mix  until well combined. Shape into 8 rissoles.

Remove the eye piece from each bacon rasher and set aside for later use.

Wrap a piece of bacon around each rissole and secure with a toothpick.

Heat olive oil in a non-stick frying pan. Over a medium heat brown

rissoles on both sides until golden and browned. This will take 5


Transfer to a tray lined with baking paper. Brush the top side of the

rissole with barbecue sauce. Bake for 5 minutes. Turn rissoles and

glaze. Bake for a further 5 minutes.

Serve rissoles with salad and wedges! Yummo

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