You may also like
Categories:
potatoes carrots chicken cooked garlic tarragon egg yolks almonds slivered salt black pepper celery stalks scallions vegetable oil corn cobs snow balsamic vinegar salt black pepper
Viewed: 3 - Published at: 5 years agoIngredients
- 4 ounces potatoes peeled, boiled
- 3 ounces carrots
- 1 cup chicken cooked
- 1 each garlic cloves crushed
- 1/2 teaspoon tarragon leaves dried
- 1 each egg yolks
- 1/4 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
Method
- 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.
