Chicken Rissoles with Lemon & Tarragon Recipe

Chicken Rissoles with Lemon & Tarragon


  • 1
    lemon, zested and juiced
  • 1 small (190g)
    cucumber, grated
  • 1/3 cup (190g)
    Greek yogurt
  • 2 tsp
    olive oil
  • 1
    onion, finely chopped
  • 1
    garlic clove, crushed
  • 500g
    chicken mince
  • 1/3 cup (25g)
  • 1 tbsp
    fresh tarragon, finely chopped

How to Cook

Prep Time: 15 minutes | Cooking Time: 15 minutes
  1. 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.

  2. 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.

  3. 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