Chicken Mignon Rissoles
Course
Main Dish
Servings
12
balls
Cook Time
10
minutes
Servings
12
balls
Cook Time
10
minutes
Ingredients
500
grams
Chicken Mince
1
Egg
slightly beaten
1
clove
Garlic Cloves
crushed
3/4
cup
Breadcrumbs
1
tablespoon
Chives
1
tablespoon
Basil
1/3
cup
Barbecue Sauce
8
rashers
Bacon
Instructions
Combine the mince, egg, garlic, breadcrumbs, chives, basil and half of the barbecue sauce in a bowl. Shape into eight patties, about 2 cm thick.
Using the thin end of the bacon rasher, wrap a piece around each rissole and secure with a toothpick.
Spray a fry-pan with some of the oil and heat the pan.
Cook the rissoles in batches for a couple of minutes until browned.
Brush each rissole with some of the remaining barbecue sauce. Place into a warm, preheated 180c oven.
Bake for 10 minutes or until cooked through. You can baste again with barbecue sauce along the way.