Quick Parmesan Chicken Rissoles
with Fries & Italian Salad
These simple, rustic rissoles are packed with flavour from Parmesan and garlic-herb seasoning. They’re the perfect little parcels of joy to be savoured with a simple Italian-style salad, fries and aioli.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
brown onion
1 packet
chicken mince
1 sachet
garlic & herb seasoning
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
1 bag
Potato Fries
1 packet
Parmesan cheese
(Contains: Milk;)
1 punnet
snacking tomatoes
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1
egg
(Contains: Eggs;)
1 tsp
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 30-35 minutes. • Meanwhile, combine garlic aioli and the water (for the mayo) in a small bowl. Set aside.
TIP: If your oven tray is crowded, divide the fries between two trays.
• While the fries are baking, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
Little cooks: Don your goggles and help peel off the onion's outer layer!
• In a large bowl, combine chicken mince, garlic & herb seasoning, shaved Parmesan cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Meanwhile, halve snacking tomatoes.
Little cooks: Help combine and roll the rissole mixture!
• In a medium bowl, combine mixed salad leaves and tomatoes. Season, then toss to combine. • Divide Parmesan chicken rissoles, fries and garden salad between plates. • Top rissoles with garlic aioli and caramelised onion to serve. Enjoy!
Little cooks: Take the lead and help toss the salad!
