| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Sami |
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Peeled potatoes; boiled |
| 3 |
oz |
Carrots |
| 1 |
c |
Cooked chicken; meat |
| 1 |
|
Garlic clove; crushed |
| 1/2 |
ts |
Dried tarragon or thyme |
| 1 |
|
Egg yolk |
| 1/4 |
c |
Slivered almonds; chopped |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Celery stalk |
| 2 |
|
Scallions trimmed |
| 1 |
ts |
Oil |
| 8 |
|
Baby corn cobs |
| 10 |
|
Snow peas |
| 2 |
ts |
Balsamic vinegar |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
STIR- FRIED VEGETABLE
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
Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 17, 1998, converted
by MM_Buster v2.0l.
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