Chinese chicken rissoles
0 - 3
PersonalPoints™ per serving
Chicken breast mince
3 tsp, finely grated
3 individual, finely sliced
1 medium, lightly beaten
- Combine mince, 1 tablespoon soy sauce, 2 teaspoons ginger, garlic, shallot and egg in a bowl.
- Divide mixture into 12 equal portions. Using slightly damp hands, shape portions into patties about 2 cm thick.
- Line a large non-stick frying pan with a round of baking paper and heat over medium heat. Cook rissoles, in two batches, for 3 minutes each side or until browned and cooked through.
- Meanwhile, combine remaining soy and ginger in a small dish. Serve rissoles with dipping sauce.
VARIATION: Swap chicken for turkey breast mince. Serve with steamed brown rice and stir-fried snow peas and red capsicum.