Chicken Rissoles with Spicy Tomato Sauce

Justine's flavourful chicken rissoles are the perfect weeknight dinner that brings comfort and spice to your table! These juicy chicken rissoles are packed with grated haloumi and fresh herbs for incredible flavour in every bite. While the spicy tomato sauce bubbles away, you can get on with shaping your chicken rissoles - brilliant timing that saves you time! The zucchini adds extra moisture and makes these chicken rissoles incredibly tender. Served over rice with cooling yoghurt and fresh herbs, these chicken rissoles create a complete, satisfying meal that the whole family will love. Perfect for busy nights when you want something special without complicated techniques. Subscribe for more of Justine's everyday gourmet recipes that make home cooking a joy!

Full Recipe: https://everydaygourmet.tv/recipes/ch...

Ingredients:
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 zucchini, grated
1 tsp ground cumin
½ ground coriander
1 tsp chilli flakes (optional)
1 x 400g can of crushed tomatoes
500g chicken mince
1 cup fresh breadcrumbs (dried is fine too)
1 block of garlic and herbs haloumi, grated
Salt and pepper
Rice, to serve
Yoghurt to serve
Coriander, leaves picked to garnish or any herb of your choice

Method:
Heat the oil in a large sauté pan over medium heat and fry the onion and zucchini until soft, stirring regularly. Add the spices and cook for a further 10 seconds. Remove half of the onion mixture and add to a large bowl to cool.

Now add the crushed tomatoes to the pan of remaining vegetables along with half a can of water, ground cumin, ground coriander and chilli flakes if using, and season with salt and pepper. Bring it up to a boil then turn down the heat to medium-low heat and place a lid on. Simmer for 15-20 minutes while the patties are being made.

Add the chicken mince, breadcrumbs and haloumi to the bowl of the onion mixture and season with pepper.

Heat a little more oil in a frying pan and add heaped tablespoons of the rissole mixture to the oil to form patties. Fry for another minute, turn and press down to flatten slightly. Fry for a further minute or so until cooked through.

Serve with patties with rice, a generous spoonful of sauce, a dollop of yoghurt and fresh coriander.

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