Curtis Stone's Chicken Rissoles with Beetroot Relish and Warm Potato Salad Recipe Recipe

Looking for an easy Curtis Stone's chicken rissoles with beetroot relish and warm potato salad recipe recipe? Learn how to make Curtis Stone's chicken rissoles with beetroot relish and warm potato salad recipe using healthy ingredients.


Submitted by blakey1273

Makes 4 servings



1 medium brown onion, finely chopped 1 medium beetroot, peeled and grated 2 tbsp Coles red wine vinegar cup Coles sugar ⅛ tsp Masterfoods ground cinnamon 600 g brushes or washed potatoes 2 tbsp water 500 g Coles Butcher chicken mince bunch oregano, roughly chopped 1 clove garlic, finely chopped 1 large egg cup Tip Top krummies breadcrumbs 1 lemon, cut into wedges to serve (optional)

Recipe Ingredients for Curtis Stone's chicken rissoles with beetroot relish and warm potato salad recipe

1 medium brown onion, finely chopped
1 beets+2"+dia,+sphere beetroot
2 tbsp red wine vinegar
1/2 cup sugar
1 ⅛ tsp ground cinnamon
600 g potatoes
2 tbsp water
500 g Chicken, ground, raw
5 g 1/4 bunch oregano, roughly chopped
1 clove garlic, finely chopped
1 large egg
1/2 cup breadcrumbs

Recipe Directions for Curtis Stone's chicken rissoles with beetroot relish and warm potato salad recipe

  1. Method:

  2. In a small saucepan, combine of the chopped onion, beetroot, vinegar, sugar, water and cinnamon, cover and bring to low simmer. Remove lid and simmer for 25 minutes, or until tender. Season to taste.

  3. Meanwhile, place potatoes in large saucepan, cover with salted cold water, and bring to simmer. Cook until tender.

  4. In medium bowl combine chicken mince, remaining onion, oregano, garlic, egg and breadcrumbs. Season with salt and pepper. Mix well and form into 8 round balls, then flatten slightly.

  5. Heat 3 tablespoons oil in a large frying pan. Cook rissoles, working in batches until browned on both sides and cooked through.

  6. When potatoes are ready, drain and toss with remaining oil and remaining oregano in a medium bowl. Season to taste. Squeeze over a little lemon.

  7. To serve divide potatoes equally among four plates and top each with 2 rissoles. Garnish with beetroot relish.

  8. Notes:

  9. These rissoles are delicious! The chicken mince is very soft and delicate and makes a lovely change to the usual robust flavour of beef mince.

  10. The beetroot relish will keep very well in a sealed jar in the fridge for two weeks ? and a little dollop added to a cheese and lettuce sandwich is fantastic.

  11. If you have any leftover rissoles (good luck with that!), you can slice them through the middle when they?re cold and use them in sandwiches slices of tomatoes and little of the beetroot relish or a chutney.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 396.0g
Amount Per Serving
Calories
477
Calories from Fat
111
% Daily Value*
Total Fat
12.3g
19%
Saturated Fat
3.5g
18%
Trans Fat
0.1g
Cholesterol
160mg
53%
Sodium
221mg
9%
Potassium
1438mg
41%
Total Carbohydrates
64.5g
22%
Dietary Fiber
5.5g
22%
Sugars
30.9g
Protein
28.5g
Vitamin A 2% Vitamin C 55%
Calcium 7% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sodium
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in cholesterol
  • High in sugar
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