Chicken Rissoles with Lemon & Tarragon Recipe Recipe

Chicken Rissoles with Lemon & Tarragon Recipe


  • 1
    lemon, zested and juiced
  • 1 small (190g)
    cucumber, grated
  • 1/3 cup (190g)
    Greek yogurt
  • 2 tsp
    olive oil
  • 1
    onion, finely chopped
  • 1 clove
    garlic, crushed
  • 500g
    chicken mince
  • 1/3 cup (25g)
  • 1 tbsp
    fresh tarragon, finely chopped

How to Cook

Prep Time: 15 minutes | Cooking Time: 15 minutes
  1. Combine half the lemon zest, cucumber and Greek yogurt in a small serving bowl; set aside. Heat half the oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 3-4 minutes or until onion softens. Remove from heat and set aside.

  2. Combine onion mixture, chicken mince, breadcrumbs and tarragon and remaining lemon zest in a large bowl. Divide mixture into 8 even portions and shape into patties.

  3. Heat remaining oil in large non-stick frying pan. Add the patties and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate, drizzle with lemon juice and cover with foil to keep warm.



Average Qty Per Serve Qty Per 100g
Energy kj kj
Weight g g
Protein TOTAL g g
Fat TOTAL g g
- Saturated Fats g g
Carbohydrates TOTAL g g
- Sugars g g
Sodium mg mg
Dietary Fibre g g
Calcium mg mg