Chicken And Almond Rissoles With Stir Fried Vegetables

Directions

1. Cooked potatoes and cooked chicken are combined to make tasty rissoles rolled in minced almonds. Serve with stir- fried vegatables
2. Coarsely grate the boiled potatoes and raw carrots into a bowl. Finely chop or possibly grind the chicken. Add in to the vegatables with the garlic, tarragon or possibly thyme, salt and pepper.
3. Add in the egg yolk or possibly beaten egg to bind the ingredients together. Divide the mix in half and shape into two large ovals.
4. Roll each rissole in the minced almonds till proportionately coated.
5. Place the rissoles in a greased baking dish. Bake in a preheted oven, 400 F, about 20 min, or possibly umtil lightly browned. Alternatively, heat a little in a skillet and fry the rissoles till browned all over and cooked through.
6. 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 in the vegetables and stir- fry over high heat 1 to 2 min. Add in the corn cobs and snowpeas and cook 2 min longer. Finally. stir in the balsamic vinegar and seasson with salt and pepper to taste.
7. Spoon the stir-fried vegetables onto the serving plate and serve the rissoles beside then. Serve at once