Chicken & Polenta Rissoles

These delicious chicken rissoles are great with a salad, on a burger or on a bed of rice, polenta or cous cous. They are packed with vegetables and nutrients making them a great dish for a reduced meat diet. We use only free range chicken in our recipes for 2 reasons - the welfare of the animals and the quality/purity of the products.

Ingredients

• 3 x eggs
• 400g can of lentils, drained, discard liquid
• 1/2 a medium capsicum, diced
• 600g chicken mince
• 100g polenta
• 1 x red onion, diced
• 1 x brown onion, diced
• 2 x shallots, finely sliced
• 10 x slices of prosciutto
• 1 cup gluten free or regular plain flour
• Fresh coriander and/or basil
•  2 cloves garlic, finely chopped
• cracked pepper and salt to taste

Method

• Firstly saute the onion, garlic and shallots in a saucepan with a tablespoon of olive oil. Do this by putting the finely chopped ingredients in a saucepan, turning the heat onto low .    This softens the onion and shallots while sending the gas off into the air, saving it from turning your rissoles brown - or even worse, turning them off! Allow to cool.
• Then mix all ingredients into a large bowl, preferably stainless steel as this is easier to clean when working with raw chicken which is potentially dangerous if ingested.
• Once the ingredients are binding, you can divide the mixture evenly (use a large spoon or an ice-cream scoop so they are all the same) size and roughly shape them into a ball. 
• Wrap each one in a strip of prosciutto, sealing with a toothpick if necessary
• Coat with polenta to help the outsides seal when cooking
  
  

  

• Brush your BBQ or frypan with some olive oil and heat until sizzling.
• Cook the rissoles on 1 side until sealed, then turn and repeat. Cook for approximately 15 minutes before cutting open the biggest one to test if it is cooked.

Serve

The version below was cooked thoroughly on a BBQ to give the char grill flavour us aussies love so much. Then they are topped with a home made tomato chutney to compliment the mixture of flavours.

Helpful Tip

Don't like Lentils? Replace these with chickpeas. Don't like chickpeas? Put them in the blender first or mush them up with a mortar and pestle - you'll never notice the taste! The beans help to expand the dish so you use less mince. Lentils add extra fibre, help it to bind, provide you with amino acids, increase your intake of vitamin B1 and give you a high level of protein. They are also extremely cheap, versatile and considered one of the healthiest foods available.