I have discovered this amazing site called MINDFOOD that sends me a daily recipe. Firstly, the name, Mindfood, just makes you think everything on it has to be good for you, and believe me the recipes are sensational. I have been trying out a few, and these delicious chicken, sesame and zucchini patties are great for lunchtime, a light supper, or made into small rissoles for cocktails and snacks. I served them with fresh guacomole , sweet chilli sauce, and a vegetable couscous.
I love that they are spicy from the chillis, coriander, and cumin and have the tang of the lemon zest, with the nutty taste of the sesame seeds. They can be prepared beforehand, and left in the fridge until 15 minutes before eating. They are flash fried and then baked for 10 minutes in a moderate oven. Easy !!!!!!
Chicken and Zucchini Rissoles
Serves 4
500g Chicken Mince
2 large or 4 small zucchinis, grated
2 cloves garlic, crushed
1 heaped tsp ground cumin
1 red chilli, finely chopped and seeded
2 Tblsp sesame seeds, toasted
2 Tblsp chopped coriander
Zest of 1 lemon
2 cups fresh breadcrumbs
1 egg
3 Tblsp vegetable oil
1. Grate the zucchini, and make the fresh breadcrumbs from any bread you may have available.
Bought breadcrumbs are not suitable.
2. Toast the sesame seeds in a pan on the stove. Watch them closely, as they catch and you dont
want to overtoast them.
3. Mix zucchini, breadcrumbs, garlic, cumin, chilli, lemon zest, coriander, and sesame seeds together.
4. Add the chicken mince and beaten egg.
5. Season with salt and pepper.
6. Divide the mixture into 9 large or 12 medium sized patties. Refrigerate for at least 30 minutes.
7. Heat the vegetable oil in a pan and cook the chicken patties for 1 minute on each side, just to
get a golden color. Dont overcook.
8. Bake in a moderate oven at 180ºC (350ºF) for 10 minutes.
9. Serve with guacomole and either a choice of vegetables of salad.