11/2 cups soft breadcrumbs, made from day old multi-grain bread
1/4 cup flat leaf parsley, finely chopped
1 avocado, mashed
4 small baguettes, halved leaving attached at one long end
100g mixed salad leaves
2 lebanese cucumbers, thinly sliced
1Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the mushrooms and cook, stirring often, for 6-8 minutes or until the mushrooms are tender. Set aside to cool for 10 minutes. Drain the mushrooms to remove any moisture.
2Combine the mushrooms, chicken mince, green onion, paprika, egg, breadcrumbs and parsley in a bowl. Season well with salt and plenty of pepper, mix well to combine. Shape the mixture into small rissoles (see tip). Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold rissoles together when cooking).
3Heat remaining oil in a large non-stick frying pan over medium heat. Cook the rissoles, in batches for 4 minutes on each side or until just cooked through.
4Spread the avocado over both sides of the baguettes. Top with salad leaves, cucumber and rissoles. Season with salt and pepper and secure the baguette top.
Tip: To prevent mixture sticking to your hands, use damp hands to roll the rissoles