Title: Chicken And Almond Rissoles with Stir-Fried Vegetables
Categories: Chicken, Groundmeat, Nuts
Yield: 2 Servings
Rissoles:
4 oz Potatoes; peeled, boiled
3 oz Carrots
1 c Chicken; cooked, minced
1 cl Garlic; crushed
1/2 ts Dried tarragon or thyme
1 Egg yolk
1/4 c Slivered almonds; chopped
Salt and Pepper
Stir-Fried Vegetables:
1 Celery rib
2 Scallions; trimmed
1 ts Oil
8 Baby corn cobs
10 Snow peas
2 ts Balsamic vinegar
Salt and Pepper
Cooked potatoes and cooked chicken are combined to make tasty
rissoles rolled in chopped almonds. Serve with stir-fried
vegetables
Coarsely grate the boiled potatoes and raw carrots into a bowl.
Finely chop or grind the chicken. Add to the vegetables 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 preheated
oven, 400 F, about 20 minutes, or until 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 snow peas and cook 2 minutes
longer. Finally. stir in the balsamic vinegar and season with salt
and pepper to taste.
Spoon the stir-fried vegetables onto the serving plate and serve
the rissoles beside then. Serve at once.
Recipe by My Family Favorites
Formatted by Iara 8/98
