CHICKEN AND SILVERBEET RISSOLES (Woolies)

March 29, 2022 / Lyn Jones / 0 Comments

These were pretty good!

serves 4
Ingredients
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.

CAULIFLOWER WITH ALMONDS

November 1, 2016 / Lyn Jones / 0 Comments

1 large cauli
1 cup fresh breadcrumbs
30g butter
45g almonds
1 clove garlic (opt).

1.Break cauli into large sprigs, using stalks and some of the green as well. Boil until tender, then strain carefully and put into casserole dish.

2.Blanch almonds, shred and soak for 1/2 hour in a little water. Drain well. Fry with crumbs in butter until golden. Season well, adding garlic. Sprinkle mixture over the casserole and serve.

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