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Bacon and herb chicken rissoles

Ingredients

  • 500g chicken mince
  • 1 egg, lightly beaten
  • 1 garlic clove, crushed
  • 3/4 cup fresh breadcrumbs
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh basil leaves
  • 1/3 cup barbecue sauce
  • 8 rashers middle bacon
  • Olive oil cooking spray
  • 100g baby spinach
  • 100g red grape tomatoes, halved
  • 100g yellow grape tomatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard

Method

  • Step 1 - Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove ‘eye’ piece from each bacon rasher and wrap in plastic wrap. Freeze for later use. Remove and discard rind from tail pieces of bacon. Wrap 1 piece bacon around each rissole. Secure with a toothpick.
  • Step 2 - Preheat oven to 180°C/160°C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.
  • Step 3 - Meanwhile, combine spinach and tomato in a bowl. Place oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to spinach mixture. Toss to combine. Serve rissoles with salad.

Recipe Ingredient

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