A gorgeous girl I know is a talented cook and cookbook author. She’s shared with me some of her recipes that are easy to prepare, healthy and family-friendly. We’ve done the carb counting at DB Life so you can just cook and eat. If my experience with these little balls of yum is anything to go by, they’ll be inhaled by all the small people in the family. DELICIOUS. Thanks Mrs Holsby.
|10 min Prep Time||30 min Cooking Time|
Makes 10 good-sized rissoles.
500 g chicken mince
1/3 cup finely chopped basil leaves
1/2 cup freshly grated parmesan
2 tsp finely grated lemon zest
1 tbsp lemon juice
1 egg lightly beaten
1/2 cup bread crumbs plain flour for coating
700 ml jar passata
mozzarella (1 cup grated, or 1 large ball, sliced)
Preheat oven to 180°C. Throw your mince, breadcrumbs, parmesan and basil into a bowl. Add lemon juice and zest, crack your egg in and mix well. Hands are better than a wooden spoon for this part.
Shape into 10 rissoles and coat very lightly with your flour. Heat oil in a large frypan and lightly sear rissoles on both sides over a moderate heat before transferring to an oven-proof dish.
Pour over your passata, top with mozzarella and bake in the oven until the cheese is golden and sauce is bubbling (approx 20 mins depending on your oven).
If you want to sneak in a few extra veggies for the kids, you can hide a grated carrot or zucchini in the rissole mix (no impact on carb count), or cook a couple of chopped zucchini in the oven in the passata sauce. TASTY.
Serve with pasta or mashed potato and a big salad.
[Recipe: Danielle Colley – Keeping up with the Holsbys Carb counting and modifications: DB Life]
|1 rissole with a bit of sauce|
|Kids Size||Adult Size|
|+21g 1/2 cup (150g) cooked Pasta – Kids Size||+42g 1 cup (150g) cooked Pasta – Adult Size|
|+11g 1/2 cup (105g) mashed potato with butter and milk- Kids Size||+23g 1 cup (210g) mashed potato with butter and milk – Adult Size|