Mumbai Chicken Rissoles & Brown Rice
with Cucumber Salad & Mint Yoghurt- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.*
Ingredients
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.)
1
cucumber
1
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
1
olive oil
1
egg
(Contains: Eggs;)
⅓ cup
water
1 pinch
brown sugar
(May be present: Soy, Gluten, Milk, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• 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!
