Updated: May 2, 2019
500g organic free range chicken mince
1 cup bread crumbs
1 zucchini diced
1 carrot diced
1 cup corn
1 cup grated cheese
2 garlic cloves crushed
1 tbs olive oil
Combine mince, corn, cheese, carrot, bread crumbs, onion, garlic and zucchini in a bowl.
Roll into 12 rissoles
Coat with extra breadcrumbs
Heat oil in a frying pan over medium heat.
Cook rissoles, in batches until brown.
*These are also delicious baked, preheat oven to 220°c line 2 baking trays with baking paper, six on each and cook for 20 minutes or until brown.