Chicken Rissoles with Lemon & Tarragon Recipe

Name: Chicken Rissoles with Lemon & Tarragon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: serving for 4 servings
Ingredients: 1 lemon, zested and juiced; 1 small (190g) cucumber, grated; 1/3 cup (190g) Greek yogurt; 2 tsp olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 500g chicken mince; 1/3 cup (25g) breadcrumbs; 1 tbsp fresh tarragon, finely chopped

Ingredients

1 lemon, zested and juiced
1 small (190g) cucumber, grated
1/3 cup (190g) Greek yogurt
2 tsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g chicken mince
1/3 cup (25g) breadcrumbs
1 tbsp fresh tarragon, finely chopped

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD serving for 4 servings

Instructions

Combine half the lemon zest, cucumber and Greek yogurt in a small serving bowl; set aside. Heat half the oil in a large frying pan over medium heat. Add the chopped onion and garlic. Cook, stirring, for 3-4 minutes or until onion softens. Remove from heat and set aside.
Combine onion mixture, chicken mince, breadcrumbs and tarragon and remaining lemon zest in a large bowl. Divide mixture into 8 even portions and shape into patties.
Heat remaining oil in large non-stick frying pan. Add the patties and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate, drizzle with lemon juice and cover with foil to keep warm.

Dinner