1) Season chicken fillet with salt and pepper.

2) Add in fresh white breadcrumbs, lemon juice and 1/2 no beaten egg.

3) Beat well until smooth. The mixture should be stiff.

4) Divide the mixture into 6 portions.

5) Make into a sausage shape and dip in beaten egg.

6) Toss in brown breadcrumbs. Do this twice.

7) Deep fat fry the chicken rissoles until golden brown and crisp

8) Drain on crumpled kitchen paper.