Chicken Rissoles with Dipping Sauce

Ingredients

• For the rissoles:
• 400g chicken breast mince
• 1 small onion, finely grated
• 1 clove garlic, minced
• 1 egg white
• 30g oat flour or almond flour
• 1 tbsp fresh parsley, chopped
• ½ tsp dried oregano
• Salt and pepper to taste
• For the dipping sauce:
• 100g low-fat Greek yogurt
• 1 tbsp fresh mint, chopped
• ½ cucumber, deseeded and grated
• 1 clove garlic, minced
• Squeeze of lemon juice

Method

1. 1Preheat oven to 200°C/180°C fan/Gas 6. Line a baking tray with parchment.
2. 2In a bowl, combine all rissole ingredients. Mix well with your hands.
3. 3Form into 8 oval patties and place on the baking tray.
4. 4Bake for 18-20 minutes, turning halfway, until golden and cooked through.
5. 5Meanwhile, make the dipping sauce: squeeze excess water from the grated cucumber, then mix with yogurt, mint, garlic, and lemon juice. Season with salt.
6. 6Serve rissoles hot with the dipping sauce on the side.