500 g chicken mince
¾ cup grated Parmesan
½ cup package dried breadcrumbs
2 green spring onions, finely chopped
½ cup finely chopped fresh parsley
2 tbsp taco seasoning mix
2 cloves garlic, crushed
1 egg, lightly beaten
25 cm flour tortillas, to serve
radish salad (optional – see tip), to serve
lemon halves, to serve
2 avocados, chopped
3 tsp lemon juice
Salt and pepper, to taste
- Combine mince, parmesan, breadcrumbs, onions, parsley, seasoning, garlic and egg in a large bowl. Mix well. Shape mixture into rissoles (about 1/3 cup in each).
- Heat an oiled, large, non-stick frying pan over a medium heat. Add rissoles. Cook for 5 minutes. Turn over. Cover. Reduce heat to low. Cook for a further 10 minutes, or until cooked through. Remove. Cover to keep warm.
- To make guacamole, place avocados and juice in a bowl. Mash with a fork. Season with salt and pepper.
- Serve rissoles with tortillas, guacamole, radish salad and lemon halves.