Tarragon chicken rissoles with pickled veggies
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tasty little chicken rissoles filled with tarragon and almond meal
Ingredients
Carrot(s)
3 medium, cut into ribbons
Caster sugar
3 tsp
Eschalot(s)
1 whole, thinly sliced
Apple cider vinegar
1 tbs
Chicken breast mince
500 g, lean
Garlic
1 clove(s), crushed
Fresh tarragon
3 tsp, finely chopped, plus extra leaves to gserve
Almond meal
¼ cup(s), (30g)
Lebanese cucumber
⅓ medium, cut into ribbons
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine carrot, sugar and 1 tsp salt in a bowl. Set aside until required.
2
Combine eschalot and vinegar in a bowl. Set aside until required.
3
Meanwhile, combine chicken, garlic, chopped tarragon and almond meal in a bowl. Shape mixture into four 2cm-thick patties.
4
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook patties for 3–4 minutes each side or until cooked through.
5
Drain carrot and eschalot mixtures. Discard liquid. Combine carrot, eschalot and cucumber in a bowl. Sprinkle patties with extra tarragon and serve with pickled vegies and lemon wedges.
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