Garlic and Parmesan Stuffed Chicken Rissoles With Salad and Sweet Potato Fries

Pre-heat the oven to 200C. Slice the sweet potato into chunky fries, no need to peel. Cut cherry tomatoes in half. Slice cucumber into rounds. Peel and mince garlic. Pick parsley leaves and finely chop. Mix softened butter (see tip) with garlic (to taste) and 1-2 tsp of parsley. Crumble the parmesan into the garlic butter and mix.

Add mince to a bowl and mix with 1-2 tbsp of panko, spice mix and salt. Divide the mince into rissoles (4 - makes 2 per person). Flatten each patty and put 1 teaspoon of garlic butter in the centre. Place one patty over another and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix. Roll in panko.

Oil the bottom of a baking tray and place rissoles on tray. Spray or drizzle rissoles with oil. Place sweet potatoes on the same baking tray (if there is room, otherwise use a second baking tray) and season with olive oil, salt and pepper. Bake for 20 minutes in a hot oven. Turn the rissoles over after 10 minutes.

In a bowl toss together mixed lettuce, tomatoes, cucumbers, remaining parsley and the green goddess dressing. Divide salad between serving plates along with sweet potato fries and rissoles. Enjoy!

Pre-heat the oven to 200C. Slice the sweet potato into chunky fries, no need to peel. Cut cherry tomatoes in half. Slice cucumber into rounds. Peel and mince garlic. Pick parsley leaves and finely chop. Mix softened butter (see tip) with garlic (to taste) and 1-2 tsp of parsley. Crumble the parmesan into the garlic butter and mix.

Add mince to a bowl and mix with 1-2 tbsp of panko, spice mix and salt. Divide the mince into rissoles (4 - makes 2 per person). Flatten each patty and put 1 teaspoon of garlic butter in the centre. Place one patty over another and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix. Roll in panko.

Oil the bottom of a baking tray and place rissoles on tray. Spray or drizzle rissoles with oil. Place sweet potatoes on the same baking tray (if there is room, otherwise use a second baking tray) and season with olive oil, salt and pepper. Bake for 20 minutes in a hot oven. Turn the rissoles over after 10 minutes.

In a bowl toss together mixed lettuce, tomatoes, cucumbers, remaining parsley and the green goddess dressing. Divide salad between serving plates along with sweet potato fries and rissoles. Enjoy!

Pre-heat the oven to 200C. Slice the sweet potato into chunky fries, no need to peel. Cut cherry tomatoes in half. Slice cucumber into rounds. Peel and mince garlic. Pick parsley leaves and finely chop. Mix softened butter (see tip) with garlic (to taste) and 1-2 tsp of parsley. Crumble the parmesan into the garlic butter and mix.

Add mince to a bowl and mix with 1-2 tbsp of panko, spice mix and salt. Divide the mince into rissoles (4 - makes 2 per person). Flatten each patty and put 1 teaspoon of garlic butter in the centre. Place one patty over another and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix. Roll in panko.

Oil the bottom of a baking tray and place rissoles on tray. Spray or drizzle rissoles with oil. Place sweet potatoes on the same baking tray (if there is room, otherwise use a second baking tray) and season with olive oil, salt and pepper. Bake for 20 minutes in a hot oven. Turn the rissoles over after 10 minutes.

In a bowl toss together mixed lettuce, tomatoes, cucumbers, remaining parsley and the green goddess dressing. Divide salad between serving plates along with sweet potato fries and rissoles. Enjoy!

Pre-heat the oven to 200C. Slice the sweet potato into chunky fries, no need to peel. Cut cherry tomatoes in half. Slice cucumber into rounds. Peel and mince garlic. Pick parsley leaves and finely chop. Mix softened butter (see tip) with garlic (to taste) and 1-2 tsp of parsley. Crumble the parmesan into the garlic butter and mix.

Add mince to a bowl and mix with 1-2 tbsp of panko, spice mix and salt. Divide the mince into rissoles (4 - makes 2 per person). Flatten each patty and put 1 teaspoon of garlic butter in the centre. Place one patty over another and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix. Roll in panko.

Oil the bottom of a baking tray and place rissoles on tray. Spray or drizzle rissoles with oil. Place sweet potatoes on the same baking tray (if there is room, otherwise use a second baking tray) and season with olive oil, salt and pepper. Bake for 20 minutes in a hot oven. Turn the rissoles over after 10 minutes.

In a bowl toss together mixed lettuce, tomatoes, cucumbers, remaining parsley and the green goddess dressing. Divide salad between serving plates along with sweet potato fries and rissoles. Enjoy!

Pre-heat the oven to 200C. Slice the sweet potato into chunky fries, no need to peel. Cut cherry tomatoes in half. Slice cucumber into rounds. Peel and mince garlic. Pick parsley leaves and finely chop. Mix softened butter (see tip) with garlic (to taste) and 1-2 tsp of parsley. Crumble the parmesan into the garlic butter and mix.

Add mince to a bowl and mix with 1-2 tbsp of panko, spice mix and salt. Divide the mince into rissoles (4 - makes 2 per person). Flatten each patty and put 1 teaspoon of garlic butter in the centre. Place one patty over another and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix. Roll in panko.

Oil the bottom of a baking tray and place rissoles on tray. Spray or drizzle rissoles with oil. Place sweet potatoes on the same baking tray (if there is room, otherwise use a second baking tray) and season with olive oil, salt and pepper. Bake for 20 minutes in a hot oven. Turn the rissoles over after 10 minutes.

In a bowl toss together mixed lettuce, tomatoes, cucumbers, remaining parsley and the green goddess dressing. Divide salad between serving plates along with sweet potato fries and rissoles. Enjoy!

Pre-heat the oven to 200C. Slice the sweet potato into chunky fries, no need to peel. Cut cherry tomatoes in half. Slice cucumber into rounds. Peel and mince garlic. Pick parsley leaves and finely chop. Mix softened butter (see tip) with garlic (to taste) and 1-2 tsp of parsley. Crumble the parmesan into the garlic butter and mix.

Add mince to a bowl and mix with 1-2 tbsp of panko, spice mix and salt. Divide the mince into rissoles (4 - makes 2 per person). Flatten each patty and put 1 teaspoon of garlic butter in the centre. Place one patty over another and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix. Roll in panko.

Oil the bottom of a baking tray and place rissoles on tray. Spray or drizzle rissoles with oil. Place sweet potatoes on the same baking tray (if there is room, otherwise use a second baking tray) and season with olive oil, salt and pepper. Bake for 20 minutes in a hot oven. Turn the rissoles over after 10 minutes.

In a bowl toss together mixed lettuce, tomatoes, cucumbers, remaining parsley and the green goddess dressing. Divide salad between serving plates along with sweet potato fries and rissoles. Enjoy!