Chicken and vegetable rolls
- Preparation and cooking time
- Total time
- 30 minutes to cool
- More effort
- Serves 6
Ingredients
- 500g red skinned potatoes, peeled, cut into chunks,
- 1tbsp butter
- 1lb boneless chicken thighs,
- 1 bay leaf
- 4 black pepper corns
- 1 small onion, peeled and roughly chopped
- 1 inch ginger, sliced with skin on
- 2tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1/4 small shredded cabbage
- 1/4 red pepper
- 1 cup frozen peas
- 1/2 cup frozen sweetcorn
- 1 large carrot, peeled and grated
- Handful chopped corinader
- 2 green chillies, finely chopped
- 1 beaten egg
- salt to taste
- 1/4 tsp ground black pepper
- 1tsp cumin seeds
- 1tsp ground coriander
- Plain flour
- 2 eggs, beaten
- breadcrumbs (shop brought or homemade)
Method
- STEP 1Place potatoes in cold water and boil, once cooked, drain and place in pan over low heat and cook and allow any moisture to evaporate, then remove from heat, add the butter and mash
- STEP 2wash and place chicken in pan, add the bay leaf, blackpeppercorns, onion, ginger and stir well
- STEP 3Cover chicken with water, bring
- STEP 4to boil, then cover and simmer until it is cooked.
- STEP 5Strain chicken, save stock for a rice dish or maash daal.
- STEP 6When chicken is cool, shred by hand, add to potaotes and mix well
- STEP 7heat the olive oil in a frying pan, add the onions and fry until light brown
- STEP 8To the frying pan add the shredded cabbage, red pepper, peas, sweetcorn and grated cabbage and cook over a medium heat, don't over cook veg, there should still be abite to them. Add to potato and mix well
- STEP 9Then add the fresh coriander, green chillis, beaten egg, salt to taste, ground black pepper, cumin seeds, and ground coriander, to potato mix
- STEP 10Mix really well and allow to cool (you can pour the mix onto a large dish to cool quicker) before shaping mix into small ball and then into a sausage shape, keep bowl of water so you can put some on your palms, this will stop mix from sticking whilst you are making the rolls
- STEP 11Dip into plain flour, then beaten egg and then breadcrumbs, making sure you coat the ends too. Set aside on a plate and repeat with remaining mix. Deep fry in veg oil, make sure oil is hot or the rolls will start to fall apart in cold oil.
- STEP 12place on kitchen paper to drain and serve with mint and yoghurt sauce