These were pretty good!

serves 4
2 Tab continental parsley, chopped
2 green shallots, chopped
1 bunch silverbeet
1 tsp lemon rind, grated
1 pinch black pepper (to taste)
1 quarter cup olive oil
1 egg, lightly beaten
500g chicken mince
2 Tab pine nuts
1 garlic clove, crushed
1 cup fresh breadcrumbs
1 pinch salt (to taste)

Step 1 of 3
Wash silverbeet leaves well and trim away centre white stem. Finely shred enough to fill 1 cup.
Step 2 of 3
Place chicken mince, breadcrumbs, shallots, garlic, parsley, pine nuts, lemon rind and egg into a bowl. Add silverbeet and season with salt and pepper. Mix well until all ingredients are combined. Divide evenly into 12 portions and shape each into a rissole.
Step 3 of 3
Heat olive oil in a large non-stick frying pan over medium heat. Cook rissoles, in batches for 4-5 minutes each side or until cooked through. Serve.