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Chicken & Almond Rissoles with Stir- Fried Vegetables

Chicken & Almond Rissoles with Stir- Fried Vegetables is built on Potatoes Boiled, Carrots, Cooked Chicken Meat, Oil, and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 4 oz
• 3 oz
• 1 cup
• 1 tsp
• 2 tsp

Method (preview)

1. 1

   RecipeSource: Chicken & Almond Rissoles with Stir- Fried Vegetables

2. 2

   Serving Size: 2 Preparation Time:0:00

3. 3

   Amount Measure Ingredient -- Preparation Method

4. 4

   Stir- Fried Vegetable 1 celery stalk 2 scallions trimmed

5. 5

   Cooked potatoes and cooked chicken are combined to make tasty rissoles rolled in chopped almonds. Serve with stir- fried vegatables

6. 6

   Coarsely grate the boiled potatoes and raw carrots into a bowl.

7. 7

   Finely chop or grind the chicken. Add to the vegatables with the garlic, tarragon or thyme, salt and pepper.

8. 8

   Add the egg yolk or beaten egg to bind the ingredients together. Divide the mixture in half and shape into two large ovals.

9. 9

   Place the rissoles in a greased baking dish.

10. 10

    Bake in a preheted oven, 400 F, about 20 minutes, or umtil lightly browned.

11. 11

    Alternatively, heat a little in a skillet and fry the rissoles until browned all over and cooked through.

12. 12

    While the rissoles bake, prepare the stir- fried vegetables.

13. 13

    Cut the celery and scallions into thin diagonal slices.

14. 14

    Heat the oil in a skillet.

15. 15

    Add the vegetables and stir- fry over high heat 1 to 2 minutes.

16. 16

    Add the corn cobs and snowpeas and cook 2 minutes longer.

17. 17

    Finally. stir in the balsamic vinegar and seasson with salt and pepper to taste.

18. 18

    Spoon the stir-fried vegetables onto the serving plate and serve the rissoles beside then. Serve at once