600g chicken mince
2 tablespoons fresh bread crumbs
large pinch cinnamon
6 tablespoons oilve oil]
2 celery sticks, cubed
1 garlic clove, crushed
600g Flavorite sieved tomatoes
a little water or stock (optional)
Salt and pepper
Put mince in bowl with eggs, bread crumbs, cinnamon, salt and pepper. Use hands to shape into 12 balls. Heat oil and fry rissoles for 2-3 minutes each side then remove from heat.
Add celery, garlic, tomato and extra stock to pan and boil for 5 minutes.
Pour over chicken rissoles and heat through.