Chicken and almond rissoles with stir- fried vegetables

Yield: 1 Servings

Measure Ingredient
4 ounces Peeled potatoes; boiled
3 ounces Carrots
1 cup Cooked chicken; meat
1 \N Garlic clove; crushed
½ teaspoon Dried tarragon or thyme
1 \N Egg yolk
¼ cup Slivered almonds; chopped
\N \N Salt
\N \N Pepper
1 \N Celery stalk
2 \N Scallions trimmed
1 teaspoon Oil
8 \N Baby corn cobs
10 \N Snow peas
2 teaspoons Balsamic vinegar
\N \N Salt
\N \N Pepper


Cooked potatoes and cooked chicken are combined to make tasty rissoles rolled in chopped almonds. Serve with stir- fried vegatables 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 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 Posted to MM-Recipes Digest by Cozinha@... on Aug 17, 1998, converted by MM_Buster v2.0l.

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