Name: Indian chicken rissoles
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 2 small red onions; 850 gram chicken mince; 3/4 cup grated pumpkin; 1/2 cup coarsely chopped mint; 1 cup fresh wholemeal breadcrumbs; 1 cup frozen baby peas; 1/3 cup bought mild korma curry paste; 1/2 cup besan (chickpea) flour; 2 large tomatoes, finely chopped; 1/3 cup chopped coriander; 2 tablespoon lemon juice; 1/2 cup vegetable or peanut oil; 450 gram packet 2 1/2-minute microwave basmati rice; 24 plain mini pappadums, cooked; 3 lebanese cucumbers, thinly sliced; 1/3 cup natural yoghurt, to serve

Indian chicken rissoles

Skip to Recipe

Serves 6

Prep

25M

Cook

25M

Total

50M

Ingredients

2 small red onions

850 gram chicken mince

3/4 cup grated pumpkin

1/2 cup coarsely chopped mint

1 cup fresh wholemeal breadcrumbs

1 cup frozen baby peas

1/3 cup bought mild korma curry paste

1/2 cup besan (chickpea) flour

2 large tomatoes, finely chopped

1/3 cup chopped coriander

2 tablespoon lemon juice

1/2 cup vegetable or peanut oil

450 gram packet 2 1/2-minute microwave basmati rice

24 plain mini pappadums, cooked

3 lebanese cucumbers, thinly sliced

1/3 cup natural yoghurt, to serve

Method

1.Finely grate 1 onion; place in a large bowl. Finely chop remaining onion; set aside.

2.Add mince, pumpkin, mint, breadcrumbs, peas and curry paste to grated onion in bowl; mix well.

3.Using damp hands, shape 2 heaped tablespoons of mixture into a rissole. Repeat to make 24 rissoles. Lightly coat rissoles with flour. Place on a large plate. Cover with plastic wrap; chill 15 minutes.

4.Combine finely chopped onion, tomato, coriander and lemon juice in a small bowl. Cover with plastic food wrap; chill.

5.Heat oil in a large non-stick frying pan over moderately low heat. Cook rissoles, in batches, 2-3 minutes each side, or until browned and cooked. Reheat and top up oil between batches if necessary.

6.Cook rice according to directions on packet.

7.Arrange pappadums on serving plates. Top each pappadum with rice, cucumber, a rissole, yoghurt and a little salsa. Serve with remaining salsa.

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