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Chicken rissoles

Lotte Duncan from Great Food Live
For a great way to use up left over chicken, try these easy, crisp rissoles from Lotte Duncan

Chicken rissoles

Method

1. For the chicken rissoles, pound the chicken with a meat hammer until they're about 5mm thick. Set aside.

2. Combine the breadcrumbs, lemon rind, herbs and spices together in a bowl and add the egg yolk. Mix to a firm-textured dough.

3. Roll the mixture out and cut into circles using a pastry cutter

4. Place a piece of the pounded chicken into the centre of half of the circles.

5. Moisten the edges with a little water, top with another circle and press lightly to seal.

6. Melt the butter in a frying pan and fry for 3-4 minutes on each side, until golden.

7. Garnish with rosemary and purple pansies, and serve.

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Serves: 4

Prep: 20 min
Cook: 10 min

Ingredients

For the rissoles

350g chicken, cooked
120g stale breadcrumbs
1 lemon, grated zest only
1 tbsp chopped Parsley
1 tbsp chopped Thyme
2 tsp finely chopped marjoram
1 tsp grated Nutmeg
1/2 tsp Salt
1/2 tsp cayenne pepper
1 egg yolk
50g Butter, diced