Chicken And Vegetable Rolls
In this flavorful recipe, tender red-skinned potatoes and succulent chicken are combined with a medley of fresh vegetables and aromatic spices, resulting in delicious, crispy rolls that are perfect for any occasion. The crispy exterior gives way to a filling that bursts with savory, spicy flavors, making each bite truly satisfying. These rolls are great for sharing with loved ones or enjoying as a tasty snack on a cozy evening.
— Constant Cookbook
Ingredients
- 500g red skinned potatoes, peeled, cut into chunks,
- 1tbsp butter
- 1lb boneless chicken thighs,
- 1 bay leaf
- 4 black pepper corns
- 1 small onion, peeled and roughly chopped
- 1 inch ginger, sliced with skin on
- 2tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1/4 small shredded cabbage
- 1/4 red pepper
- 1 cup frozen peas
- 1/2 cup frozen sweetcorn
- 1 large carrot, peeled and grated
- Handful chopped corinader
- 2 green chillies, finely chopped
- 1 beaten egg
- salt to taste
- 1/4 tsp ground black pepper
- 1tsp cumin seeds
- 1tsp ground coriander
- Plain flour
- 2 eggs, beaten
- breadcrumbs (shop brought or homemade)
Instructions
- Place potatoes in cold water and boil, once cooked, drain and place in pan over low heat and cook and allow any moisture to evaporate, then remove from heat, add the butter and mash
- wash and place chicken in pan, add the bay leaf, blackpeppercorns, onion, ginger and stir well
- Cover chicken with water, bring
- to boil, then cover and simmer until it is cooked.
- Strain chicken, save stock for a rice dish or maash daal.
- When chicken is cool, shred by hand, add to potaotes and mix well
- heat the olive oil in a frying pan, add the onions and fry until light brown
- To the frying pan add the shredded cabbage, red pepper, peas, sweetcorn and grated cabbage and cook over a medium heat, don't over cook veg, there should still be abite to them. Add to potato and mix well
- Then add the fresh coriander, green chillis, beaten egg, salt to taste, ground black pepper, cumin seeds, and ground coriander, to potato mix
- Mix really well and allow to cool (you can pour the mix onto a large dish to cool quicker) before shaping mix into small ball and then into a sausage shape, keep bowl of water so you can put some on your palms, this will stop mix from sticking whilst you are making the rolls
- Dip into plain flour, then beaten egg and then breadcrumbs, making sure you coat the ends too. Set aside on a plate and repeat with remaining mix. Deep fry in veg oil, make sure oil is hot or the rolls will start to fall apart in cold oil.
- place on kitchen paper to drain and serve with mint and yoghurt sauce
Yield
Serves 6
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