Chicken Rissoles with sweet potato mash and peas
A easy dish of chicken rissoles with sweet potato mash and peas, with a lovely chicken sauce.
500 grams chicken mince
1 carrot, grated
1/2 cup grated tasty cheese
1 cup panko breadcrumbs
1 tsp dried mixed herbs
4 medium sweet potato, peeled, roughly chopped
400 grams frozen peas, cooked to serve
flat leaf parsley for garnish
1 small red onion, grated
- In a bowl combine chicken mince, onion , carrot, cheese, breadcrumbs and herbs. Season. Divide mixture into 8 even balls and shape into a rissole, place on a plate and set aside.
- Place sweet potato in a saucepan, cover with cold water. Bring to the boil over high heat, then reduce heat to medium heat and simmer until soft. Drain off water and mash roughly. Add butter and milk and mash until smooth. Cover to keep warm.
- In a large non stick frying pan over medium heat. Add rissoles and cook for 3 minutes each side or until golden. Repeat with cooking rissoles until all done. Transfer to a plate and cover with foil to keep warm. Spoon mash on plate, spread peas around the outer edge and add 2 rissoles in the middle and garnish with parsley.