These sesame-coasted spicy-chicken rissoles are so effortless to make. Served with a guacamole dipping sauce they are great for weekend entertaining.
Serves 4
2 ripe avocados
2 tbsp lime juice
2 tbsp sweet-chilli sauce
500g chicken mince
2 zucchini, grated
2 garlic cloves, crushed
1 tsp ground cumin
1 small red chilli, finely chopped
2 tbsp sesame seeds, toasted
2 tbsp coriander, chopped
1 tbsp lemon zest
2 cups breadcrumbs
2 eggs
3 tbsp vegetable oil
rocket leaves, to serve
1 To make guacamole, place avocados, lime juice, and chilli sauce in a medium bowl and season with sea salt and freshly ground black pepper. Mix until smooth, then refrigerate until ready to use.
2 Place chicken, zucchini, garlic, cumin, chilli, sesame seeds, coriander, lemon zest, breadcrumbs, and eggs in a large bowl. Season with sea salt and freshly ground black pepper and mix well to combine. Divide into 8 patties and refrigerate for 30 minutes.
3 Heat vegetable oil in a large nonstick frying pan over medium heat and cook chicken patties in batches for 1-2 minutes on each side, or until golden.
4 Transfer to a baking tray lined with baking paper and bake for an additional 10 minutes, or until patties are cooked through. Serve with fresh rocket leaves and guacamole.
