Mumbai Chicken Rissoles & Brown Rice

Name: Mumbai Chicken Rissoles & Brown Rice with Cucumber Salad & Mint Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 packet brown rice; ½ sachet brown mustard seeds; 1 packet garlic paste; 1 packet chicken mince; 1 packet Fine Breadcrumbs; 1 egg; 1 cucumber; 1 tomato; 1 bag mint; 1 packet tomato paste; ⅓ cup water; 1 pinch brown sugar; 1 bag mixed salad leaves; 1 drizzle vinegar (balsamic or white wine); 1 packet greek style yoghurt; 1 sachet Mumbai spice blend

with Cucumber Salad & Mint Yoghurt

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You're going to love this saucy number! Chicken meatballs are simmered in a creamy Mumbai-spiced sauce, then served with brown rice and zingy cucumber for added flavour and texture. Don't forget the dollop of cooling mint yoghurt on top!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian approved

Allergens:

Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

½ sachet

brown mustard seeds

(Contains: Gluten, Wheat;)

1 packet

garlic paste

1 packet

chicken mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

cucumber

tomato

1 bag

mint

1 packet

tomato paste

1 bag

mixed salad leaves

1 packet

greek style yoghurt

(Contains: Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

⅓ cup

water

1 pinch

brown sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2376 kJ

Fat11.3 g

of which saturates3 g

Carbohydrate68.9 g

of which sugars12.6 g

Protein43.8 g

Sodium818 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Medium Saucepan

Cooking Steps

PDF

• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside. • Return saucepan to medium heat with a dash of olive oil. Add brown mustard seeds (see ingredients) and 1/2 the garlic paste and cook until fragrant, 1 minute. Return rice to saucepan and stir to combine. Remove from the heat. • Meanwhile, in a medium bowl, combine chicken mince, fine breadcrumbs, the egg and a good pinch of salt and pepper. Set aside to rest, 5 minutes.

TIP: Letting the mixture rest, will help the rissoles hold their shape while cooking.

• Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• Roughly chop cucumber, tomato and mint leaves. • In a medium bowl combine cucumber, tomato and mixed salad leaves. Drizzle with the vinegar and olive oil. Season to taste. • In a small bowl, combine 1/2 the Greek-style yoghurt and mint.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add rissoles and cook, turning, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: The rissoles will char slightly in the pan, this adds to the flavour!

• Wipe out frying pan and return to a medium-low heat with a drizzle of olive oil. Add Mumbai spice blend, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in the water and a pinch of brown sugar. Remove from heat. Stir through remaining yoghurt. Season to taste.

• Divide brown rice between bowls. Top with Mumbai chicken rissoles, spooning over sauce from the pan. • Serve with cucumber salad and mint yoghurt. Enjoy!