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Chicken & Almond Rissoles with Stir-Fried Vegetables

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 ounces potatoes
peeled, boiled
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3 ounces carrots
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1 cup chicken
cooked
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1 each garlic cloves
crushed
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½ teaspoon tarragon leaves
dried
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1 each egg yolks
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¼ cup almonds
slivered, chopped
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1 x salt
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1 x black pepper
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1 each celery stalks
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2 each scallions, spring or green onions
trimmed
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1 teaspoon vegetable oil
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8 each baby corn
cobs
*
10 each snow pea pods
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2 teaspoons balsamic vinegar
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1 x salt
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g potatoes
peeled, boiled
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86.7 ml/g carrots
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237 ml chicken
cooked
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1 each garlic cloves
crushed
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2.5 ml tarragon leaves
dried
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1 each egg yolks
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59 ml almonds
slivered, chopped
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1 x salt
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1 x black pepper
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1 each celery stalks
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2 each scallions, spring or green onions
trimmed
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5 ml vegetable oil
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8 each baby corn
cobs
*
1E+1 each snow pea pods
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1E+1 ml balsamic vinegar
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1 x salt
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1 x black pepper
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 9835% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 49mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 41% Vitamin C 6%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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