Easy Chicken Rissoles

This lightly seasoned chicken rissole is straightforward to form with a touch of ginger, garlic, dry or fresh herbs, and panko breadcrumbs for a delicious golden crunch on the surface .

INGREDIENT

500 grams / 1 pound ground chicken / ground chicken

1 medium onion - finely diced

1 tablespoon crushed garlic

1 teaspoon chopped garlic

1 teaspoon flavorer - or regular salt

1 tablespoon dried rosemary

1 tablespoon dried oregano

1 teaspoon lemon pepper

½ cup Panko breadcrumbs

4 tablespoons of vegetable oil

INSTRUCTIONS

1.In a large bowl, put all the ingredients (except the panko breadcrumbs) and blend with 2 spoons or your hand, ensuring everything is evenly mixed.

2.On an outsized plate, spread the crumbs of panko

3.Take 2 to three dessert spoons from the meat mixture and form a circle. To evenly distribute the moisture to the meatballs, roll the rissole completely into crumbs and switch until the rissole is totally coated. Order on a clean plate.

4.Repeat the method and do 5 more.

5.Heat the wok / skillet on the stove over medium to high heat with the oil. Once heated, add the rissole, being careful to not get the pan too full - confirm you've got enough room to show it over with a spatula and move it.

6.Cook each rissole for a couple of minutes on all sides until golden brown, turning over with a spatula.