Chicken Rissoles with Spicy Tomato Sauce

Cook Time 45 minutes

Servings 4

Ingredients

2 tbsp extra virgin olive oil

1 onion, finely chopped

1 zucchini, grated

1 tsp ground cumin

½ ground coriander

1 tsp chilli flakes (optional)

1 x 400g can of crushed tomatoes 

500g chicken mince 

1 cup fresh breadcrumbs (dried is fine too)

1 block of garlic and herbs haloumi, grated

Salt and pepper 

Rice, to serve

Yoghurt to serve

Coriander, leaves picked to garnish or any herb of your choice

Method

Heat the oil in a large sauté pan over medium heat and fry the onion and zucchini until soft, stirring regularly. Add the spices and cook for a further 10 seconds. Remove half of the onion mixture and add to a large bowl to cool.

Now add the crushed tomatoes to the pan of remaining vegetables along with half a can of water, ground cumin, ground coriander and chilli flakes if using, and season with salt and pepper. Bring it up to a boil then turn down the heat to medium-low heat and place a lid on. Simmer for 15-20 minutes while the patties are being made.

Add the chicken mince, breadcrumbs and haloumi to the bowl of the onion mixture and season with pepper.

Heat a little more oil in a frying pan and add heaped tablespoons of the rissole mixture to the oil to form patties. Fry for another minute, turn and press down to flatten slightly. Fry for a further minute or so until cooked through.

Serve with patties with rice, a generous spoonful of sauce, a dollop of yoghurt and fresh coriander.