Chicken and Beetroot Rissoles

 Chicken Beetroot Rissoles


500 g chicken mince
100 ml Beetroot Apple Chutney
1 onion, finely diced
1 garlic clove, chopped
1 tsp salt
1/2 tsp pepper
2 tsp parsley, chopped
1 cup breadcrumbs 
100 ml olive oil


  1. In a large mixing bowl, combine all of the ingredients (except the oil).
  2. Take 2 to 3 dessert spoonfuls of meat mixture and form into a golf size ball and set aside on a clean plate. Repeat the process.
  3. Heat the oil in a pan on medium. 
  4. Place the rissoles in the pan with 2 cm apart—enough  room to move them around.
  5. Cook each rissole for 5 minutes each side or until golden brown.
  6. Serve with our Spicy Tomato Sauce.