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Chicken And Almond Rissoles

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Ingredients
  Vegetables 4 Ounce, parboiled
  Vegetables 4 Ounce, grated (115 Gram)
  Carrot 1
  Carrot 1 , grated
  Cooked chicken 1 Cup (16 tbs), grounded
  Cooked chicken 1 Cup (16 tbs), ground
  Garlic 1 Clove (5 gm), minced
  Dried tarragon/Thyme 1⁄2 Teaspoon
  Ground coriander powder/Allspice 1 Pinch
  Coriander powder/Allspice 1 Pinch, ground
  Egg yolk 1 , beaten
  Egg yolk/1/2 egg beaten 1
  Almonds 2 Teaspoon, finely chopped
  Slivered almonds 2 Teaspoon, finely chopped
  Butter 2 Tablespoon (For Greasing)
  Lime wedges 4 (For Garnish)
  Groundnut oil 1 Tablespoon
  Celery stalk 1 , thinly sliced diagonally
  Celery 1 , thinly sliced
  Scallions 2
  Scallions 2 , thinly sliced diagonally
  Baby corn 8
  Baby corn cobs 8
  Snow peas/Sugar snap peas 1⁄2 Cup (8 tbs)
  Balsamic vinegar 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven to 400°F/200°C.

MAKING
2) In a large bowl, add chicken, potatoes, carrot, herbs and garlic with spices and seasonings.
3) Add the egg and bind the mixture.
4) Divide the mixture into two parts and shape them into 'sausages'. Spread nuts on a plate and roll the rissoles in the nuts
5) In a greased oven-proof dish, place the rissoles and cook in preheated oven for 20 minutes until rissoles are browned.
6) Meanwhile, in a skillet, heat oil and saute scallions and celery for 1-2 minutes.
7) Add corn cobs, snap peas and vinegar and cook for further 2-3 minutes.

FINALIZING
8) In individual serving platters, arange baked rissoles with sauteed veggies.

SERVING
9) Garnish the platter with lime wedges and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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