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- Place cauliflower and onion into the bowl of a food processor and pulse until you have a fine, rice-like texture.
- In a large bowl, add the cauliflower mixture, panko, chicken mince, mayonnaise, eggs, white pepper, nutmeg and salt. Give the mix a good knead for a couple of minutes until well combined. (Don't worry if the mixture looks too wet — the panko will do its magic in time!)
- Pop a little bowl of water nearby to wet your hands (this will prevent the mixture from sticking). Take a portion of the mixture and shape into a ball about the size of an apricot (a loose ¼ cup, approx. 50g), then squish to make a patty about 1cm thick. Place on a tray, repeat with remaining mixture and refrigerate for about 15 minutes or until you're ready to cook the rissoles.
- When ready to fry the rissoles, scatter a tray with panko breadcrumbs (less is more — you can always add more crumbs as needed).
- Place a large, heavy-based non-stick pan over medium heat and add enough oil to cover the surface. Add the butter and melt.
- While the oil is heating up, place the patties onto the panko-lined tray and shake about to coat.
- Working in batches, place patties into the pan and gently fry for 3-4 minutes until golden, flip and fry for 1-2 minutes until thoroughly cooked through. Repeat with the remaining patties until they are all cooked.
- Serve with lemon wedges.