🫙 From the Spice Rack
Chicken& Almond Rissoles with Stir- Fried Vegetables
4 ounces peeled potatoes -- boiled 3 ounces carrots 1 cup cooked chicken -- meat 1 garlic clove, crushed 1/2 teaspoon dried tarragon or thyme 1 egg yolk 1/4 cup slivered almonds --...
maineasy
Ingredients8 items
Ingredients
- 4ouncepeeled potatoes -- boiled
- 3ouncecarrots
- 1cupcooked chicken -- meat
- 1garlic clove, crushed
- 1/2teaspoondried tarragon or thyme
- 1egg yolk
- 1/4cupslivered almonds -- chopped
- 2scallions trimmed
Directions
- 1
4 ounces peeled potatoes -- boiled 3 ounces carrots 1 cup cooked chicken -- meat 1 garlic clove, crushed 1/2 teaspoon dried tarragon or thym
- 2
Serve with stir- fried vegatables Coarsely grate the boiled potatoes and raw carrots into a bowl
- 3
Finely chop or grind the chicken
- 4
Add to the vegatables with the garlic, tarragon or thyme, salt and pepper
- 5
Add the egg yolk or beaten egg to bind the ingredients together
- 6
Divide the mixture in half and shape into two large ovals
- 7
Roll each rissole in the chopped almonds until evenly coated
- 8
Place the rissoles in a greased baking dish