Chicken rissoles

Ingredients: 450g cooked chicken 100g fresh white breadcrumbs Salt and pepper 1 teaspoon lemon juice 2 eggs 50g brown breadcrumbs Deep fat for frying 100g button mushrooms Few sprigs parsley

Method: Mince the chicken finely and add to the breadcrumbs. Season well, add lemon juice and 1

whole egg. Beat well into smooth. The mixture should be stiff. Divide the mixture into 8 portions. Make into a sausage shape and dip in a beaten egg. Toss in brown breadcrumbs. Do this twice. Fry the rissoles, 3 at a time, in deep fat until golden brown and crisp. Drain on crumpled kitchen paper. Serve hot or cold garnished with mushrooms and parsley.