Recipe by: Justine Schofield – as seen on Channel Ten’s Everyday Gourmet with Justine Schofield
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 zucchini, grated
- 1 tsp ground cumin
- ½ ground coriander
- 1 tsp chilli flakes (optional)
- 1 x 400g can of crushed tomatoes
- 500g chicken mince
- 1 cup fresh breadcrumbs (dried is fine too)
- 1 block of garlic and herbs haloumi, grated
- Salt and pepper
- Rice, to serve
- Yoghurt to serve
- Coriander, leaves picked to garnish or any herb of your choice
Chicken Rissoles with Spicy Tomato Sauce
Heat the oil in a large sauté pan over medium heat and fry the onion and zucchini until soft, stirring regularly. Add the spices and cook for a further 10 seconds. Remove half of the onion mixture and add to a large bowl to cool.
Now add the crushed tomatoes to the pan of remaining vegetables along with half a can of water, ground cumin, ground coriander and chilli flakes if using, and season with salt and pepper. Bring it up to a boil then turn down the heat to medium-low heat and place a lid on. Simmer for 15-20 minutes while the patties are being made.
Add the chicken mince, breadcrumbs and haloumi to the bowl of the onion mixture and season with pepper.
Heat a little more oil in a frying pan and add heaped tablespoons of the rissole mixture to the oil to form patties. Fry for another minute, turn and press down to flatten slightly. Fry for a further minute or so until cooked through.
Serve with patties with rice, a generous spoonful of sauce, a dollop of yoghurt and fresh coriander.
