Chicken Rissoles With Lentil Salad Recipes

CHICKEN AND LENTILS

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

CHICKEN RISSOLES

Steps:

• Preheat your oven to 180°C/355°F/gas mark 4.
• Mix all the ingredients in a big bowl until everything is well incorporated.
• Using your hands or a burger press, shape portion-sized patties of equal thickness.
• Place the rissoles on a lined baking sheet and bake for 30 minutes or until the meat is cooked through.
• Serve the rissoles with salad and your favourite dips. Alternatively, serve them in burger buns!

LENTIL CHICKEN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. Pour over salad; toss gently to coat. Serve immediately.

WARM LENTIL SALAD WITH SERRANO, CHICKEN & ROCKET

Steps:

• Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.
• Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.

LENTIL AND SWEET POTATO RISSOLES

Steps:

• Combine lentils and veggies in bowl.
• Use hands to blend in sweet potato, breadcrumbs and cumin. If dry add some water/unsweetened tomato sauce/home made salsa.
• Make into 8 balls and refrigerate for at least 30 minutes.
• Preheat oven to 200°C.
• Spray with a light oil and bake for 35 minute or until crisp and golden.
• Serve with salad, as a burger, or in a wrap.

REFRESHING LENTIL SALAD

Steps:

• Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
• Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
• Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
• Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

CHICKEN RISSOLES WITH LENTIL SALAD

Steps:

• RISSOLES:.
• Combine breadcrumbs and milk in a medium bowl. Add ground chicken, onion, juice, chili and garlic. Season with salt; mix well. Shape mixture into 8 rissoles. Transfer to a plate. Cover with plastic food wrap; chill for 15 minutes.
• Heat a large frying pan over moderate heat. Spray rissoles with oil. Cook, in 2 batches, for 3-4 minutes each side or until browned and cooked through.
• Serve rissoles with Lentil Salad and lemon wedges.
• LENTIL SALAD:.
• Combine all ingredients in a medium bowl.