CHICKEN RISSOLE PARMIGIANA WITH SLAW
TOTAL CALORIES 1633 | CALORIES PER SERVE 408
Choose a good-quality bolognese sauce with no added sugar. You can use beef mince instead of chicken mince if preferred.
extra-light olive oil cooking spray
500 g chicken mince
1 zucchini, coarsely grated
2 spring onions, thinly sliced
½ cup packaged dried herb and garlic breadcrumbs
1 × 500 g jar bolognese sauce
½ cup finely grated mozzarella
¼ cup light sour cream
2 tablespoons lemon juice
2 carrots, coarsely grated
100 g sugar snap peas, thinly sliced lengthways
2 celery stalks, thinly sliced diagonally, plus inner leaves, chopped
1 small red capsicum, seeded and thinly sliced
Preheat the grill to high. Lightly grease a deep baking tray with oil spray (this will prevent the sauce from spilling over).
Place the mince, zucchini, spring onion and breadcrumbs in a large bowl and mix together until well combined. Season to taste. Divide mixture into 8 portions then, using slightly damp hands, shape and roll into flat rissoles.
Heat a large non-stick frying pan over medium heat. Grease lightly with oil. Cook the rissoles for 10–12 minutes, turning only once, until cooked and golden.
Transfer the cooked rissoles to the prepared tray. Spoon the bolognese sauce evenly over the rissoles, then sprinkle with the mozzarella. Cook under the grill for 2 minutes or until the cheese has melted and is light golden.
Meanwhile, make the slaw by whisking the sour cream and lemon juice together in a large bowl until well combined. Season to taste. Add the remaining ingredients and toss gently to combine.
Serve the hot rissoles with the slaw.