Chicken & Almond Rissoles with Stir-Fried Vegetables
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
potatoes
peeled, boiled |
|
| 3 | ounces |
carrots
|
|
| 1 | cup |
chicken
cooked |
|
| 1 | each |
garlic cloves
crushed |
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| 1 | each |
egg yolks
|
*
|
| ¼ | cup |
almonds
slivered, chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
celery stalks
|
|
| 2 | each |
scallions, spring or green onions
trimmed |
|
| 1 | teaspoon |
vegetable oil
|
|
| 8 | each |
baby corn
cobs |
* |
| 10 | each |
snow pea pods
|
*
|
| 2 | teaspoons |
balsamic vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
potatoes
peeled, boiled |
|
| 86.7 | ml/g |
carrots
|
|
| 237 | ml |
chicken
cooked |
|
| 1 | each |
garlic cloves
crushed |
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 1 | each |
egg yolks
|
*
|
| 59 | ml |
almonds
slivered, chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
celery stalks
|
|
| 2 | each |
scallions, spring or green onions
trimmed |
|
| 5 | ml |
vegetable oil
|
|
| 8 | each |
baby corn
cobs |
* |
| 1E+1 | each |
snow pea pods
|
*
|
| 1E+1 | ml |
balsamic vinegar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
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.
