Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Ingredients
Olive oil cooking spray
1 tbs olive oil
400g cup mushrooms, finely chopped
2cm piece fresh ginger, peeled, grated
4 green onions, finely chopped
600g chicken breast mince
2 tbs hoisin sauce
2 tbs tomato sauce
1 egg, lightly whisked
2 cups fresh white breadcrumbs
1/4 cup coriander, chopped
Coriander leaves & hoisin sauce, to serve
Method
Preheat oven to 200°C fan forced. Grease two, 12 hole mini muffin tray with oil spray
Heat a large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often, for 10 minutes
Add the ginger and cook 30 seconds. Add the green onions and stir to combine. Transfer to a large bowl, set aside to cool
Add the mince, hoisin sauce, tomato sauce, egg, breadcrumbs and coriander to the mushroom mixture. Season with salt and pepper. Mix well. Press mixture into muffin holes so they are full to the top
Bake for 15-20 minutes or until firm in the centre. Stand in the pan for 5 minutes before turning onto a rack. Repeat with remaining mixture. Serve warm topped with extra coriander and hoisin sauce
Tips & Hints
The rissoles can be warmed through by placing onto a baking tray and heating in 170°C fan forced oven for 6-8 minutes.
