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Ingredientes
- 4 ounce Peeled potatoes, boiled
- 3 ounce Carrots
- 1 c. Cooked chicken, meat
- 1 x Garlic clove, crushed
- 1/2 tsp Dry tarragon or possibly thyme
- 1 x Egg yolk
- 1/4 c. Slivered almonds, minced Salt Pepper
- 1 x Celery stalk
- 2 x Scallions trimmed
- 1 tsp Oil
- 8 x Baby corn cobs
- 10 x Snow peas
- 2 tsp Balsamic vinegar Salt Pepper
Direcciones
- Cooked potatoes and cooked chicken are combined to make tasty rissoles rolled in minced almonds. Serve with stir- fried vegatables
- Coarsely grate the boiled potatoes and raw carrots into a bowl. Finely chop or possibly grind the chicken. Add in to the vegatables with the garlic, tarragon or possibly thyme, salt and pepper.
- Add in the egg yolk or possibly beaten egg to bind the ingredients together. Divide the mix in half and shape into two large ovals.
- Roll each rissole in the minced almonds till proportionately coated.
- Place the rissoles in a greased baking dish. Bake in a preheted oven, 400 F, about 20 min, or possibly umtil lightly browned. Alternatively, heat a little in a skillet and fry the rissoles till 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 in the vegetables and stir- fry over high heat 1 to 2 min. Add in the corn cobs and snowpeas and cook 2 min 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
