Chicken, Bacon and Herb Rissoles
Taking the humble rissole from “drab to fab” with a rasher of bacon!
500g chicken mince
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
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