- High in protein
- High in dietary fibre
- No added sugar
- Nut free
- Egg free
Classic rissoles get a makeover thanks to korma paste and versatile chicken mince. Served with creamy mash, this easy meal comes together in just 30 minutes.
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 500g Coles Australian RSPCA Approved Chicken Breast Mince
- 2 1/2 tbs korma curry paste
- 1.25kg washed potatoes, peeled, coarsely chopped
- 1/2 cup (160g) Greek-style yoghurt
- 4 baby cucumbers, peeled into ribbons
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the mince and curry paste in a bowl. Season. Divide into 8 equal portions and shape each portion into a rissole. Spray a large frying pan with olive oil spray and heat over medium-high heat. Cook the rissoles for 5-6 mins each side or until browned and cooked through.Step 2
Meanwhile, cook the potato in a large saucepan of boiling water for 10 mins or until tender. Drain. Use a fork or potato masher to mash until smooth. Stir in half the yoghurt. Season.Step 3
Divide mash among serving plates. Top with the rissoles and cucumber. Serve with the remaining yoghurt.
Nutrition Information
Per Serve
Energy: 1604kJ/384 Cals (18%)
Protein: 36g (72%)
Fat: 9g (13%)
Sat fat: 3g (13%)
Carb: 37g (12%)
Sugar: 10g (11%)
Fibre: 5g (17%)
Sodium: 485mg (24%)
Easy chicken korma rissoles with mash
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 500g Coles Australian RSPCA Approved Chicken Breast Mince
- 2 1/2 tbs korma curry paste
- 1.25kg washed potatoes, peeled, coarsely chopped
- 1/2 cup (160g) Greek-style yoghurt
- 4 baby cucumbers, peeled into ribbons
Description
Classic rissoles get a makeover thanks to korma paste and versatile chicken mince. Served with creamy mash, this easy meal comes together in just 30 minutes.
Method
Step 1
Combine the mince and curry paste in a bowl. Season. Divide into 8 equal portions and shape each portion into a rissole. Spray a large frying pan with olive oil spray and heat over medium-high heat. Cook the rissoles for 5-6 mins each side or until browned and cooked through.Step 2
Meanwhile, cook the potato in a large saucepan of boiling water for 10 mins or until tender. Drain. Use a fork or potato masher to mash until smooth. Stir in half the yoghurt. Season.Step 3
Divide mash among serving plates. Top with the rissoles and cucumber. Serve with the remaining yoghurt.