Chicken& Almond Rissoles with Stir- Fried Vegetables

* Exported from MasterCook *

Chicken& Almond Rissoles with Stir- Fried Vegetables

Recipe By : My Family Favorites
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- chopped
salt
pepper
Stir- Fried Vegetable
1 celery stalk
2 scallions trimmed
1 teaspoon oil
8 baby corn cobs
10 snow peas
2 teaspoons balsamic vinegar
salt
pepper

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

Coarsely grate the boiled potatoes and raw carrots into a bowl.
Finely chop or grind the chicken. Add to the vegatables 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 preheted oven, 400 F, about 20 minutes, or umtil 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
snowpeas and cook 2 minutes 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

Formated by Iara 8/98

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