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Photo of Tarragon chicken rissoles with pickled veggies by WW

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.

Notes

SERVING SUGGESTION: Mixed salad leaves drizzled with lemon juice, plus wholegrain sourdough bread. TIPS: Rissoles can be prepared up to a day ahead. Store, covered, in the fridge. Use a vegetable peeler to cut carrots and cucumber into ribbons.

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