Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 10 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
10
- 500grams chicken mince
- 1 free range eggs
- 100grams light tasty cheese, finely grated
- 1/4 cup dried breadcrumbs
- 1 carrot, finely grated
- 1 zucchini, finely grated
- 5milliliter olive oil cooking spray
- 250grams Macro Organic bolognese chunky pasta sauce
Nutrition per serving
580kJ / 139Cal
580 Kilojoules or 139 Calories
7% of daily energy intake*
Protein
12.2grams
Fat
7.2grams
Carbs
6.1grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Need a healthier school holiday snack for hungry tummies? Try this budget recipe for chicken rissole bites. They're packed with vegies, but don't tell the kids.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Step 2 of 3
Combine chicken, egg, cheese, breadcrumbs, carrot and zucchini in a large bowl Season with pepper. Shape 2 tablespoonfuls of mixture into round patties to make a total of 20. Place, evenly spaced, on tray. Spray with oil and bake for 30 minutes or until golden and cooked through.
Step 3 of 3
Meanwhile, place sauce in a small saucepan over medium heat. Cook, stirring occasionally for 3 minutes or until heated through. Serve rissoles with sauce.
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