Chicken & Almond Rissoles with Stir-Fried Vegetables
Submitted by eddo1
Chicken and almond rissoles with stir-fried vegetables: grated potato and carrot bind cooked chicken into oval patties, rolled in almonds and baked alongside snow peas and baby corn.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minRissoles are a British and Australian home-cooking tradition, halfway between a croquette and a meatloaf. This version uses cooked chicken bound with grated potato and raw carrot, seasoned with tarragon and garlic, and rolled in chopped almonds for a crunchy, toasty crust.
Grating the boiled potato instead of mashing is the small detail that keeps the texture interesting. You get flecks of potato rather than a uniform paste, which means the finished rissole has a bit of structure rather than reading like mashed-potato cake.
Raw carrot stays slightly crunchy through the bake, giving color and a sweet, garden edge. An egg yolk binds everything; a whole egg is fine too but makes the mixture wetter and harder to shape.
The stir-fried vegetable bed is built for contrast. Snow peas, baby corn, celery, and scallion get two fast minutes over high heat and a splash of balsamic vinegar so they stay crisp and glossy against the tender rissoles.
Chef Tips
- Use leftover rotisserie chicken for best flavor and zero extra cooking.
- Chill the mixture 15 minutes before shaping if it feels too soft.
- Press the almonds firmly into the surface so they don’t fall off during baking.
- Balsamic vinegar added last, off the heat, keeps the sweetness bright rather than cooked-down.
Variations
- Swap tarragon for dill or chives for a fresher herbal profile.
- Use ground turkey or leftover ham in place of chicken.
- Pan-fry the rissoles instead of baking for a crisper exterior.
Ingredients
Directions
Coarsely grate the boiled potatoes and raw carrots into a bowl.
Finely chop or grind the chicken.
Add to the vegatables with the garlic, tarragon or thyme, salt and pepper.
Add the egg yolk or beaten egg to bind the ingredients together.
Divide the mixture in half and shape into two large ovals.
Roll each rissole in the chopped almonds until evenly coated.
Place the rissoles in a greased baking dish .
Bake in a preheted oven, 400 degrees F, about 20 minutes, or umtil lightly browned.
Alternatively, heat a little in a skillet and fry the rissoles until browned all over and cooked through.
While the rissoles bake, prepare the stir- fried vegetables.
Cut the celery and scallions into thin diagonal slices.
Heat the oil in a skillet.
Add the vegetables and stir- fry over high heat 1 to 2 minutes.
Add the corn cobs and snowpeas and cook 2 minutes longer.
Finally. stir in the balsamic vinegar and seasson with salt and pepper to taste.
Spoon the stir-fried vegetables onto the serving plate and serve the rissoles beside then.
Serve at once.
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