Chicken Rissoles & Veggies

400 grams lean chicken mince

2 cloves garlic, minced (6 grams)

4 spring onion, chopped (60 grams)

1/2 tsp dried chilli flakes (0.5 grams)

1/3 cup extra virgin olive oil (83.3 mls)

2 cups broccoli (200 grams)

2 medium carrot, sliced (140 grams)

2 cups green beans, trimmed (240 grams)

In a mixing bowl, combine chicken mince, garlic, onion and chilli flakes.

Heat oil in a frying pan over medium heat. Form chicken mix into two rissoles per serve, flatten slightly and cook for 5 minutes each side in the frying pan or until cooked through.

While the rissoles are cooking cut broccoli into florets and steam with carrot and beans on the stovetop or in the microwave until tender crisp.

Serve rissoles with veggies on the side.