Add a touch of herbs to you bacon-chicken rissole


With the beautiful blend of bacon-chicken with a dash of some flavoring herbs, lighten up your dinner table. This recipe will not only add pleasure to your and yours kid’s taste buds but will also act as a conversation starter on the dinning table.


  • 500g chicken mince
  • 1 egg, lightly beaten
  • 1 garlic clove, crushed
  • 3/4 cup fresh breadcrumbs
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh basil leaves
  • 1/3 cup barbecue sauce
  • 8 rashers middle bacon
  • Olive oil cooking spray
  • 100g baby spinach
  • 100g red grape tomatoes, halved
  • 100g yellow grape tomatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon mustard

Take a bowl. Add the chicken, egg, garlic, breadcrumbs, chives, basil and only half part of the barbecue sauce in it. Then start making small rissole. It will round up to eight rissole. Then start wrapping a piece of bacon around every rissole. Lock it with the help of a toothpick.

Meanwhile preheat the oven to 180 degree. Spray a little oil on the non stick frying pan. Let it heat well on a medium flame. Once you start feeling that the pan is well heated, start tossing in the rissole it in. Let one side face the heat for about a minute, do the same with the other side. Or just make sure that both the sides turn brown. Once they all are brown, take them in another plate. Brush a little of barbecue sauce on them and set it to bake for about 8 minutes or until it gets cooked. This is the time when you add the remaining of the barbecue sauce.

While it is getting cooked, you take a bowl. Throw in some spinach and tomatoes. Pour in olive oil along with a dash of vinegar and mustard. Add salt to taste. A little dust of pepper and shake it all well. Now add the rissole in the vegetable mixture and there, your bacon-chicken rissole is ready.