Chicken rissoles made fancy with fresh tarragon and lemon.
Chicken rissoles made fancy with fresh tarragon and lemon.
Combine half the lemon zest, cucumber and Greek yogurt in a small serving bowl; set aside. Heat half the oil in a large frying pan over medium heat. Add the chopped onion and garlic. Cook, stirring, for 3-4 minutes or until onion softens. Remove from heat and set aside.
Combine onion mixture, chicken mince, breadcrumbs and tarragon and remaining lemon zest in a large bowl. Divide mixture into 8 even portions and shape into patties.
Heat remaining oil in large non-stick frying pan. Add the patties and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate, drizzle with lemon juice and cover with foil to keep warm.
Average Qty Per Serve | Qty Per 100g | |
---|---|---|
Energy | 1344.3kj | 480.8kj |
Weight | 279.5g | 100g |
Protein TOTAL | 28.1g | 10.0g |
Fat TOTAL | 17.5g | 6.2g |
- Saturated Fats | 6.5g | 2.3g |
Carbohydrates TOTAL | 11.1g | 3.9g |
- Sugars | 6.4g | 2.3g |
Sodium | 188.1mg | 67.2mg |
Dietary Fibre | 1.6g | 0.5g |
Calcium | 139.0mg | 49.7mg |