Sometimes, you just need something crunchy, savory and fried.
Yes, health freaks, you can leave now.
A couple of weeks ago, I made these chicken rissoles from my trusty cookbook for some Turkish food. They used to be a staple in our household until I got lazy and made pasta with sauce from jars. Don’t judge.
However, they are actually really easy (you know me, I never cook anything that’s hard). You really should try these. I think kids may like them too – they sure are better than them frozen chicken nuggets.
- 1 slice white bread, crusts removed
- 1 lb/ 500g chicken mince
- 1 medium onion, finely sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 2 tbsp lemon juice
- 2 tbsp finely chopped parsley
- 4 tbsp feta cheese, crumbled
- 1/2 cup/ 125g flour for coating
- Oil for frying
- 1 garlic clove, crushed
- 1 1/2 tbsp extra virgin olive oil
- 1/2 cp/ 120ml thick yogurt
- 3 tbsp lemon juice
- Salt and pepper to taste
- Soak the bread slice in a little water. Squeeze out the water and crumble into a bowl. Add the minced chicken and remaining ingredients, except the flour and oil.
- Mix well to combine, then knead with one hand to distribute the ingredients evenly.
- Take a tablespoon of mixture, with wet hands, shaped into a ball and flatten slightly.
- Coat rissoles in flour, shaking of excess.
- Fry in a shallow layer of hot oil for about 3 minutes on each side, or until golden brown. Place onto absorbent paper to drain.
- Serve hot with yogurt and lemon sauce.
- To make the yogurt and lemon sauce, place all ingredients into a bowl and whisk until smooth and well-combined.