We’ve given chicken parmi an inventive makeover! Loaded with veggies and herbs, these no-fuss rissoles will be your new go-to.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + 10 mins chilling time
+ 10 mins chilling time
Ingredients
1 zucchini, coarsely grated
500g Coles RSPCA Approved Australian Chicken Breast Mince
1 Coles Australian Free Range Egg
1/3 cup finely chopped basil
1 cup (75g) panko breadcrumbs
2 tbs olive oil
1/2 brown onion, finely chopped
1 1/2 cups (375ml) tomato pasta sauce
100g shaved leg ham
Mixed salad leaves, to serve
2/3 cup (70g) shredded pizza cheese
Oven-baked thick-cut chips, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the zucchini in the centre of a clean tea towel. Squeeze to remove excess liquid. Transfer the zucchini to a large bowl with the mince, egg, half the basil and half the breadcrumbs. Season. Divide the mixture into 8 portions. Use your hands to shape each portion into a 2.5cm-thick patty.
Step 2
Place remaining breadcrumbs on a plate. Roll each patty in breadcrumbs to coat. Transfer to a separate plate. Place in the fridge for 10 mins to chill.
Step 3
Meanwhile, heat 1 tbs of the oil in a saucepan over medium heat. Add the onion and cook, stirring, for 3-4 mins or until the onion softens. Add the pasta sauce and reduce heat to low. Cook for 5 mins or until the sauce thickens slightly. Stir in the remaining basil.
Step 4
Heat remaining oil in a large frying pan over medium heat. Add the rissoles and cook for 3-4 mins each side or until browned and almost cooked through.
Step 5
Preheat grill on high. Line a baking tray with foil. Arrange the rissoles on the lined tray. Top the rissoles with ham, pasta sauce mixture and cheese. Cook under grill for 3-4 mins or until the cheese melts and rissoles are cooked through. Divide the rissoles, salad leaves and chips among serving plates.
