Cheesy Chicken Rissoles

Ingredients

• 500 grams chicken mince
• 100 grams roasted peppers, diced (from a jar, preserved in oil)
• 150 grams cheddar cheese, grated
• 50 grams panko breadcrumbs
• 1 egg
• 1 teaspoon dried parsley (or 2 tbsp fresh, chopped)
• 1 teaspoon crushed garlic (or garlic paste)
• 1 teaspoon salt
• few grinds black pepper
• oil for frying

Instructions

1. 1

   Drain the roasted peppers and dice them into 1cm cubes. Don't worry about the excess oil clinging to the peppers, it adds to the flavour and moisture.

2. 2

   Add the chicken mince, roasted peppers, grated cheese, breadcrumbs, egg, parsley, garlic, salt and pepper to a large mixing bowl.

3. 3

   Using your hands, loosely mix the ingredients until evenly combined. Avoid compressing the mixture, keep it loose.

4. 4

   Form the mixture into small patties about 1.5 cm thick. For precision, use roughly 100g portions to make about 8 rissoles.

5. 5

   Heat the oil in a large frying pan.

6. 6

   Fry 4-5 rissoles at a time over medium-low heat for 3-4 minutes per side until well browned and cooked through. Keep the lid on for even cooking and to avoid splatters.

7. 7

   Remove the first batch from the pan and repeat with the remaining rissoles. Enjoy them hot with your favourite sauce and a crisp green salad.