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.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 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.
