Steamed Chicken Rissoles

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Steamed Chicken Rissoles

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by Louise Carmichael
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Thermomix TM 31
Created: 2011-07-27 04:55
Changed: 2011-07-27 07:32


0



TM-Version
Thermomix TM31
time
Total time: 25m
Preparation time: 2m
Portions
3 portion(s)
Accessories
VaromaSpatula
Utensils
An icecream scoop to make the rissoles.


This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.

Ingredients

Steamed Chicken Rissoles
1 -2 fillet chicken breasts roughly chopped
2 sprig parsley Leaves only
1 heaped teaspoon mustard seeds Milled previously
1/2 heaped teaspoon Sage
1 egg white
1-2 heaped tablespoons cottage cheese Low fat or full fat
salt and pepper To Taste


Preparation

Steamed Chicken Rissoles

1.

Place all ingredients excluding the Cottage cheese into the bowl.

2.

Set to Closed lid Position.Closed lid

3.

Press the Turbo button 2 to 3 times or until desired consistency

4.

Add the Cottage Cheese and Egg White.

5.

Mix for 6 Seconds on Speed 4.

6.

Make into Walnut size balls and place onto baking paper on the Varoma Tray.

7.

Add 700 grams of water to the TM Bowl.

Set the time for 18 mins Varoma Temperature Speed 2


Tip

You can easily turn this into an Asian style soup by adding Miso or Soy sauce to the water in the cooking stage.

When finished cooking pour the soup into serving bowls add the meatballs and some Chives or Shallots on top.

This is a low fate recipe.



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