Original Salt Cheesy Chicken Rissoles with Smashed Peas

Difficulty: Easy | Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4 | Dietary: Contains gluten and dairy

👨‍👩‍👧‍👦 Cook With the Kids. Rissoles are the winter dinner nobody argues about, and these ones get their flavour from a couple of tablespoons of Chooki's Original Chicken Salt mixed straight through the mince. No frying and no sharp knives. The kids squish the mixture together, roll the patties, and mash the peas while the oven does the rest.

Step 1: Mix

Heat the oven to 200°C (180°C fan) and line a tray with baking paper. Tip the mince, breadcrumbs, cheese, egg and Chooki's Original Chicken Salt into a big bowl. Clean hands in, squish it all together until it holds. It should feel slightly tacky, not wet.

Step 2: Roll

Divide the mix into 8 and roll each one into a ball, then press it flat to about 2cm thick. Sit them on the tray with a gap between each. Brush the tops with the olive oil.

Step 3: Bake

Bake for 20 minutes, turning them once at the 12 minute mark. They are done when the outsides are deep golden and the middle is white the whole way through with no pink left.

Step 4: Smash

While the tray is in, boil the peas for 3 minutes and drain them. Tip them back into the hot pan with the butter and mint, then mash with a potato masher until chunky. Pile them next to the rissoles.

Tip: Chicken mince is leaner than beef, so don't skip brushing the oil on top. That is what gives you the crust you would normally get from a frying pan.