Chicken Rissoles With Iceberg Slaw
Recipe: #22879
February 15, 2016
Categories: Chicken, Lettuce, Onions Diabetic, Low Fat, Ground Chicken, Chicken Dinner, more
"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."
Ingredients
-
-
-
-
-
- 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.