Lemon and mint chicken rissoles
<p>Perfect served with salad, in a burger or even with pasta, these rissoles are as healthy as they are delicious.</p>
<p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p>
<ul>
<li>800g chicken mince</li>
<li>2 cloves garlic, finely chopped</li>
<li>1 lemon, finely grated rind, juice</li>
<li>1
egg</li>
<li>1 cup
stale breadcrumbs</li>
<li>1 tablespoon ground cumin</li>
<li>¼ cup
finely chopped mint leaves</li>
<li>Salt, freshly ground black pepper, to taste</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. In a bowl, combine chicken, garlic, lemon zest, egg, breadcrumbs, cumin and mint leaves. Season to taste.</p>
<p>2. Now forming the rissoles is messy work so wash your hands and keeping them damp, thoroughly mix until well combined and sticky. Keeping hands damp, divide mixture into eight rissoles.</p>
<p>3. Heat oil in a large non-stick frying pan over a medium-high heat; cook rissoles for four to five minutes each side, or until golden brown and cooked through.</p>
<p><strong>Related links:</strong></p>
<p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/lamb-with-barley-and-zucchini-salad/"><em>Lamb with barley and zucchini salad</em></a></strong></span></p>
<p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/tikka-lamb-with-cucumber-salsa/"><em>Slow-roasted tikka lamb with cucumber salsa</em></a></strong></span></p>
<p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/sauteed-lamb-with-tomato-and-vegetables/"><em>Sautéed lamb with tomato and vegetables</em></a></strong></span></p>
