Step 1

In a large bowl, combine chicken mince, garlic, lemon zest, egg, breadcrumbs, cumin and mint leaves; season to taste.

Step 2

Using clean, damp hands, thoroughly mix until well combined and sticky. Keeping hands damp, divide mixture into 8 rissoles.

Step 3

Heat oil in a large non-stick frying pan over a medium-high heat; cook rissoles 4-5 minutes each side, or until golden brown and cooked through.

Step 4

In a small bowl, combine yoghurt, mint sauce and 1 tablespoon lemon juice.

Step 5

Serve rissoles with yoghurt dressing and a garden salad, if desired.