Ingredients
- 125 grams ground chicken breast (lean mince)
- 3 ounces apple (1/2 small red apple, coarsely grated, excess moisture squeezed out)
- 2 tablespoon breadcrumbs (dried wholegrain breadcrumbs or gluten-free breadcrumbs)
- 1 1/2 tablespoon chutney (fruit chutney, Rosella brand recommended)
- 1 teaspoon olive oil
- FOR ICEBERG SLAW
- 1 cup lettuce (shredded, iceberg)
- 3 ounces apple, sliced (1/2 small red apple)
- 1 1/2 ounces carrot (1/2 carrot, cut into matchsticks)
- 2 ounces red onion (1/4 small onion, cut into thin slivers)
- 1 tablespoon yogurt (Greek-style yoghurt with cucumber and dill dip)
- 2 teaspoon water (boiling)
How to Make
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Step 1: Put mince, grated apple, breadcrumbs and 1 tablespoon chutney in a small bowl and mix well to combine and shape into 3 rissoles.
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Step 2: To make iceberg slow, put lettuce, apple, carrot and onion in a shallow serving bowl and toss to combine.
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Step 3: Whisk yoghurt and water in a small bowl and drizzle over slaw.
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Step 4: Heat oil in a medium non-stick frying pan over a medium heat and add rissoles and cook for 3 minutes on each side or until cooked through.
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Step 5: Serve salad and remaining chutney.
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Step 6: TIP - You can use green apple instead of red and 1 green shallot in place of the red onion and for the Obela Yoghurt and Cucumber and Dill dip replace with Greek low-fat yoghurt with chopped dill and a little lemon juice.
We hope you enjoy this recipe!
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