Chicken Rissoles With Lentil Salad

• 12 cup fresh soft white breadcrumb
• 2 tablespoons skim milk
• 500 g ground chicken
• 2 green onions, finely chopped
• 1 tablespoon lemon juice
• 1 fresh long red chili, finely chopped
• 1 garlic clove, crushed
• cooking spray
• lemon wedge, to serve
• 400 g brown lentils, rinsed and drained
• 125 g cherry tomatoes, halved
• 50 g spinach leaves, shredded
• 1 small red onion, finely chopped
• 13 cup flat leaf parsley, coarsely chopped
• 2 tablespoons lemon juice
• 3 teaspoons olive oil
• 1 garlic clove, crushed

1. RISSOLES:.
2. Combine breadcrumbs and milk in a medium bowl.
3. Add ground chicken, onion, juice, chili and garlic.
4. Season with salt; mix well.
5. Shape mixture into 8 rissoles.
6. Transfer to a plate.
7. Cover with plastic food wrap; chill for 15 minutes.
8. Heat a large frying pan over moderate heat.
9. Spray rissoles with oil.
10. Cook, in 2 batches, for 3-4 minutes each side or until browned and cooked through.
11. Serve rissoles with Lentil Salad and lemon wedges.
12. LENTIL SALAD:.
13. Combine all ingredients in a medium bowl.

fresh soft white breadcrumb, milk, green onions, lemon juice, long red chili, garlic, cooking spray, lemon wedge, brown lentils, cherry tomatoes, spinach, red onion, flat leaf parsley, lemon juice, olive oil, garlic

Taken from www.food.com/recipe/chicken-rissoles-with-lentil-salad-357043 (may not work)