200g minced chicken breast (I buy breast and mince it in my food processor) preferably organic/free range.
1 zucchini roughly chopped
1 carrot roughly chopped
¼ leek roughly chopped
2 tablespoons of chia (if you don't have chia, use an egg)
½ cup of fine polenta (to roll rissoles in)
Puree carrot and leek in food processor, place in sieve for 10 mins to reduce water content. Add chicken and leek to food processor and mince finely, add remainder of ingredients (except polenta) and mix well. Allow to sit in the fridge for about 10-15 minutes. This will allow chia to absorb some of the moisture and make the mixture less sloppy!
Roll into balls and roll in polenta. Bake in the oven for 15-20 mins or pan fry with a little macadamia oil/olive oil in pan (flatten in pan), cooking about 3 minutes per side.
Freeze any you do not intend to use in the next 24 hours.
I've used Chia in this recipe to help bind the mixture (instead of using breadcrumbs and or egg as often used in rissoles) Chia is high in fibre and protein so helps fill you up and stabilises blood sugar levels, packed with Omega 3 fatty acids (so amazing for brain development), high in calcium, manganese, phosphorus, tryptophan (regulates appetite, sleep and improves mood), and the latest research shows it helps increase healthy cholesterol and decrease the LDL (the “bad cholesterol”) and triglycerides.