Mediterranean Chicken Rissoles

Makes 6 - 8 rissoles

400g raw chicken and/or turkey mince

1 egg, lightly beaten

3 garlic cloves, crushed

50g fresh, wholemeal breadcrumbs

2 tbsp freshly torn basil leaves

1 tsp finely grated lemon zest

2 tbsp caper berries

30g finely grated parmesan cheese

plain flour for dusting

1 tbsp olive oil for frying

1.  Combine the mince, egg, garlic, breadcrumbs, basil, lemon zest, capers and parmesan in a bowl, or pulse to mix in a food processor.

2.  Flour your hands and shape the mixture into 6 or 8 rissoles, coating them with flour. Place on a lightly floured plate and cover with clingfilm.  Refrigerate for at least 30 minutes.

3.  Preheat the oven to 180ºC. Heat the olive oil in a frying pan and cook rissoles on medium heat for a couple of minutes until browned on both sides.  Transfer to an oiled baking tray and bake in the oven for about 10 minutes or until cooked through.