Lemon Chicken and Parmesan Rissoles

25 minutes


Lemon Chicken and Parmesan Rissoles Recipe
Club Noor

by Lama Haddadin

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500 gm  chicken minced

1 egg

2 garlic cloves (minced)

½ cup  fresh breadcrumbs

1 tsp  lemon zest

¼ cup  black olives (pitted and chopped)

cup  grated parmesan cheese

¼ cup  plain flour

Noor Oil for frying


Steps Involved:

Knead the mince, egg, garlic, breadcrumbs, basil, lemon zest, olives and parmesan in a bowl till all ingredients are mixed well together. Shape your dough into 8 rissoles each around 2cm thick. Cover them in flour to lightly coat them. Cover and place them in the fridge for 15 minutes.

Heat Noor Oil in a deep frying pan and cook the rissoles, in batches, for 2 minutes or until browned. Transfer onto a wire rack to retain its crispiness and serve with a salad on the side.

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