Step 1

Finely grate the lemon rind and transfer the rind to a mixing bowl. Juice the lemon and reserve 1 tbsp juice (keep the remaining juice for another use). Line a large tray with baking paper.

Step 2

Add the chicken, breadcrumbs, egg and shallot to the bowl. Season. Mix until well combined. Use damp hands to shape 1/3 cupfuls of the mixture into 8 rissoles. Transfer to the prepared tray. Cover and place in the fridge for 15 minutes to chill.

Step 3

Heat the oil in a large non-stick frying pan over medium-high heat. Cook the rissoles for 5 minutes each side or until golden and just cooked through. Transfer to a large tray.

Step 4

Wipe the pan clean. Place the butter and garlic in the pan over medium heat and cook until butter is foamy. Cook for a further minute or until slightly browned. Remove pan from the heat and add the reserved lemon juice. Return the rissoles to the pan and turn to coat.

Step 5

Serve rissoles with the beans and lemon wedges, if using.