Chicken and almond rissoles

Step 1

Place mince, onion, capsicum, cereal biscuits, almonds, parmesan, parsley and egg in a large bowl. Season with salt and pepper. Mix to combine. Using 1/4 cup per rissole, shape mixture into 18 rissoles. Place on a large tray. Cover and refrigerate for 30 minutes.

Step 2

Heat oil in a large, non-stick frying pan over medium heat. Cook rissoles, in batches, for 4 to 5 minutes each side or until cooked through. Serve with salad greens and potato salad.