Chicken and Almond Rissoles with Stir-Fried Vegetables

• 4 ounces potatoes peeled, boiled
• 3 ounces carrots
• 1 cup chicken cooked
• 1 each garlic cloves crushed
• 1/2 teaspoon tarragon leaves dried
• 1 each egg yolks
• 1/4 cup almonds slivered, chopped
• 1 x salt
• 1 x black pepper
• 1 each celery stalks
• 2 each scallions, spring or green onions trimmed
• 1 teaspoon vegetable oil
• 8 each baby corn cobs
• 10 each snow pea pods
• 2 teaspoons balsamic vinegar
• 1 x salt
• 1 x black pepper

1. Coarsely grate the boiled potatoes and raw carrots into a bowl.
2. Finely chop or grind the chicken.
3. Add to the vegatables with the garlic, tarragon or thyme, salt and pepper.
4. Add the egg yolk or beaten egg to bind the ingredients together.
5. Divide the mixture in half and shape into two large ovals.
6. Roll each rissole in the chopped almonds until evenly coated.
7. Place the rissoles in a greased baking dish.
8. Bake in a preheted oven, 400 degrees F, about 20 minutes, or umtil lightly browned.
9. Alternatively, heat a little in a skillet and fry the rissoles until browned all over and cooked through.
10. While the rissoles bake, prepare the stir- fried vegetables.
11. Cut the celery and scallions into thin diagonal slices.
12. Heat the oil in a skillet.
13. Add the vegetables and stir- fry over high heat 1 to 2 minutes.
14. Add the corn cobs and snowpeas and cook 2 minutes longer.
15. Finally.
16. stir in the balsamic vinegar and seasson with salt and pepper to taste.
17. Spoon the stir-fried vegetables onto the serving plate and serve the rissoles beside then.
18. Serve at once.

potatoes, carrots, chicken cooked, garlic, tarragon, egg yolks, almonds slivered, salt, black pepper, celery stalks, scallions, vegetable oil, corn cobs, snow, balsamic vinegar, salt, black pepper

Taken from recipeland.com/recipe/v/chicken-almond-rissoles-stir-fr-40133 (may not work)