6
½ tsp ground cumin
1 tsp sea salt
½ tsp pepper
½ tsp ground coriander
2 tbs sweet chilli sauce
1/2 tsp toasted white
sesame seeds (optional)
2 tbs vegetable oil for frying
CHICKEN RISSOLES WITH SPICY GUACAMOLE
Preparation Time:
20 minutes
Cooking Time:
20 minutes
Ingredients:
Chicken Rissoles:
1 small zucchini
400g chicken mince
1 egg
1 clove of garlic, crushed
2 spring onions, halved
1/2 cup fresh mint leaves
Spicy Guacamole:
2 ripe avocados, peeled
2 tbs fresh lime juice
1 tsp wasabi paste
1 spring onion
Salt & pepper to taste
Method:
1. Preheat oven to 180°C. Line a large baking tray with baking paper.
2. Using the course grating disc in the food processor, grate the zucchini on speed setting 1
(blue) and place in a large bowl.
3. Replace the grating attachment with the chopping blade. Add the chicken mince, eggs,
garlic, spring onions, mint, cumin, salt, pepper and ground coriander and pulse (red) for 30
seconds, stir with a wooden spoon and repeat. Roll the mixture into balls and place on a
large plate in the fridge for 10 minutes.
4. Heat 2 tablespoons of vegetable oil in a large fry pan over medium heat and cook the
rissoles for 2 minutes on either side, until golden on both sides. Transfer to the prepared
baking tray and cook in the oven for a further 10-12 minutes.
5. Meanwhile, to make the spicy guacamole, clean out the food processor bowl and
chopping blade. Place the avocado, lime juice, wasabi, spring onion, salt and pepper in
the clean food processor bowl and pulse (red) for 10 seconds. Transfer to a small bowl.
6. Pour the sweet chilli sauce into a small bowl. Brush this on the chicken rissoles as soon
as they come out of the oven. Sprinkle with sesame seeds and serve with the spicy
guacamole.
Makes 10-14
