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Grate the zucchini and place in a bowl with the breadcrumbs.
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Add crushed garlic, chopped and seeded chilli, cumin, chopped coriander, zest of 1 lemon, salt and cracked black pepper.
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Toast the sesame seeds in a non stick pan. Lightly browned on medium heat.
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Add the chicken mince and egg and combine .
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Divide the mixture into 8 large patties or 12 medium sized ones.
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Store in refrigeration for 1/2 hour or until needed.
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Heat the vegetable oil in a non stick pan and cook the rissoles on both sides until browned - about 2 minutes each side.
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Place on a lined baking tray and cook for 10 minutes in a medium oven 180ºC (350ºF). Dont cook for any longer as the rissoles can become hard and dried out.
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You want them to remain moist.
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Serve with guacomole and sweet chilli sauce.