Chicken and Apricot Rissoles

This is something you can get the kids to help you with. These yummy rissoles are lots of fun to make, they will love the sweet flavour of the apricots and will enjoy eating their creations. Serves: 4 Cooking time: 15 minutes Ingredients 4 slices Country Life Bakery dark rye with country grain bread 500g premium lean chicken mince 1/3 cup finely chopped chives 1/2 cup dried apricots, diced 1/3 cup plain flour 1/3 cup Kraft 97% fat free mayonnaise* 1 red capsicum, cubed 1 Lebanese cucumber, halved lengthways, sliced 100g mixed salad greens ProChef extra light olive oil cooking spray* Make this meal even healthier by using Tick approved ingredients. *Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick. Instructions 1. Tear bread into small pieces. Place in a food processor. Process for 30 seconds or until fine breadcrumbs form. Transfer to a large bowl. Add mince, ¼ cup chives and apricots. Mix well to combine. Using ¹? ³ cup mixture at a time, shape into eight 2cm-thick rissoles. Place flour on a plate. Coat rissoles in flour, shaking off excess. Place on a plate. Cover and refrigerate for 30 minutes, if time permits. 2. Meanwhile, combine mayonnaise and remaining chives in a bowl. Cover and refrigerate. Place capsicum, cucumber and salad greens in a bowl. Toss to combine. 3. Preheat a barbecue plate or chargrill on medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Serve rissoles with chive mayonnaise and salad. recipe provided by the...