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chicken olive oil carrot fresh ginger thyme parsley red wine vinegar egg whites salt pepper yogurt carrot low-fat milk mint
Viewed: 82 - Published at: 8 years agoIngredients
- 700 g minced chicken (a mixture of breast and leg meat without the skin taken straight from the refrigerator) or 700 g turkey (a mixture of breast and leg meat without the skin taken straight from the refrigerator)
- 1 tablespoon olive oil
- 1 medium carrot (preferably organic)
- 1 12 tablespoons fresh ginger, peeled and finely grated or 1 teaspoon powdered ginger
- 1 tablespoon dried thyme or 2 tablespoons fresh oregano, finely chopped
- half a bunch fresh parsley leaves, finely chopped
- 1 tablespoon red wine vinegar
- 2 egg whites (preferably organic)
- salt
- pepper, freshly ground
- 100 g yogurt (zero fat)
- juice of a carrot
- 3 tablespoons low-fat milk
- 1 teaspoon dried mint or 2 tablespoons of fresh mint, finely chopped
Method
- Meat:.
- Finely grate the carrot and squeeze the juice out of it with your hands, keeping it aside to use in the sauce.
- Put the grated carrot in a large bowl and add the rest of the ingredients, kneading while wetting your hands every so often to prevent the meat sticking and to add the required moisture.
- Form 8 medium-sized rissoles, then place on an oiled baking tray that will fit all of them comfortably.
- Put the tray in the freezer (if it fits) for 20 minutes to firm the rissoles, or in the refrigerator for 40 minutes.
- Preheat the oven to 220C and bake the rissoles for 15 minutes, or grill at the top level of the oven.
- If the baking tray is cast iron, bake for 10 minutes without turning them over; otherwise cook for 7 minutes on one side and 5 minutes on the other.
- Sauce:.
- Mix all the ingredients together in a bowl, adding the carrot juice.
- Cover with plastic wrap and refrigerate.
- Pour over the rissoles to serve.
