Chicken Rissoles With Iceberg Slaw

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #22879

February 15, 2016



"Looking for 1 serve meals as the DH and I will be empty nesting soon and I need these for when he is on night shift, this recipe is from Australian Better Homes and Garden Diabetic Living."

Original is 1 serving
  • FOR ICEBERG SLAW

Nutritional

  • Serving Size: 1 (551 g)
  • Calories 393.8
  • Total Fat - 9.9 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 308.5 mg
  • Sodium - 264.9 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 4.6 g
  • Sugars - 20.5 g
  • Protein - 42.2 g
  • Calcium - 256.3 mg
  • Iron - 4.5 mg
  • Vitamin C - 16.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Put mince, grated apple, breadcrumbs and 1 tablespoon chutney in a small bowl and mix well to combine and shape into 3 rissoles.

Step 2

To make iceberg slow, put lettuce, apple, carrot and onion in a shallow serving bowl and toss to combine.

Step 3

Whisk yoghurt and water in a small bowl and drizzle over slaw.

Step 4

Heat oil in a medium non-stick frying pan over a medium heat and add rissoles and cook for 3 minutes on each side or until cooked through.

Step 5

Serve salad and remaining chutney.

Step 6

TIP - You can use green apple instead of red and 1 green shallot in place of the red onion and for the Obela Yoghurt and Cucumber and Dill dip replace with Greek low-fat yoghurt with chopped dill and a little lemon juice.

Tips


No special items needed.

1 Reviews

ellie

This is really good! I increased the recipe a lot to feed 4 without any problems. I used a different yogurt dip than the one mentioned and the chutney I used was a mango chutney - both the dip and the chutney were Trader Joe's brands. I skipped the onion. Thanks for sharing this very interesting recipe!

5.0

review by:
(22 Feb 2016)

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