Chicken and Almond Rissoles, with Stir-Fried Vegetables

Cooked Potato and Chicken are a great combination in this dish – rolled in chopped Almonds, and served with stir-fried Vegetables makes a great dish, it’s very easy and quick to make, and can easily be spiced up to suit more peoples tastes!

To Serve 1
125g Boiled Potatoes
90g Carrots
125g Cooked Chicken Meat
1 Garlic Clove, crushed
1/2tsp Dried Tarragon or Thyme
Large Pinch Ground Allspice or Coriander
1 Egg Yolk, beaten
30g Flaked Almonds
Salt and Pepper
1 Celery Stick
2 Spring Onions, trimmed
1tbsp Oil
8 Baby Sweetcorn Cobs
10 Mange touts, trimmed
2tsp Balsamic Vinegar

1. Grate the Boiled Potatoes and Raw Carrots into a bowl, and finely chop the Chicken, before adding into the bowl. Add the Garlic, Tarragon, Allspice and plenty of Salt and Pepper.
2. Add the Egg Yolk, and blend the ingredients together very well. Divide the mixture into two separate balls, and shape into two Sausages.
3. Chop and crush the Almonds finely, and then roll each sausage (or Rissole) in them until evenly coated. Place in a greased, ovenproof dish, and cook at 200c for about twenty minutes, until lightly browned. Alternatively, fry them in a small amount of oil until brown all over and cooked through.
4. Whilst the Rissoles are cooking, prepare the Vegetables for the Stir-Fry. Cut the Spring Onions and Celery into narrow slices, and heat up the tablespoon of Oil in a pan, and cook over a high heat for one or two minutes, before adding the Sweetcorn Cobs, and Peas. Add Vinegar, then season to taste.

Photo Courtesy of: thomaswanhoff