16
800
50

Ingredients

  • 2 red onion (small, 1 finely grated, 1 finely chopped)
  • 2 pounds ground chicken
  • 5 1/4 ounces winter squash (grated)
  • 3 tablespoons fresh mint (coarsely chopped)
  • 2/3 cup bread crumbs (fresh wholewheat)
  • 5 1/4 ounces peas (frozen baby)
  • 1/3 cup curry paste (mild korma)
  • 1/2 cup chickpea flour
  • 2 tomatoes (large, finely chopped)
  • 1/2 cup cilantro leaves (fresh, chopped)
  • 2 tablespoons lemon juice
  • 1/2 cup vegetable oil
  • 24 papadums (mini, cooked)
  • 16 ounces basmati rice (cooked)
  • 3 persian cucumber (thinly sliced)
  • 1/4 cup plain yogurt (to serve)

Directions

  1. Combine finely grated onion, ground chicken, squash, mint, breadcrumbs, peas and curry paste. Shape into 24 rissoles, each using around 2 tbsp mixture. Lightly coat in chickpea flour then cover and chill for 15 mins.
  2. For the salsa, combine remaining onion, tomatoes, cilantro and lemon juice. Cover with plastic wrap and chill.
  3. Heat oil in a large nonstick frying pan over medium-low heat. Cook rissoles, in batches, for 2-3 mins per side, or until browned and cooked through.
  4. Arrange pappadums on serving plates. Top each with rice, cucumbers, a rissole, yogurt and salsa. Serve with remaining salsa.
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NutritionView more

800Calories
Sodium8%DV200mg
Fat49%DV32g
Protein73%DV37g
Carbs30%DV89g
Fiber24%DV6g

PER SERVING *

Calories800Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat4.5g23%
Trans Fat0.5g
Cholesterol130mg43%
Sodium200mg8%
Potassium1440mg41%
Protein37g73%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate89g30%
Dietary Fiber6g24%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.