Chicken Rissoles (with a twist)


My toddler has become very difficult with his eating habits this week. Everything he previously enjoyed, he no longer wants. So it’s been up to me to become a little creative. 🙂 I have a surplus of vegetable purée that he doesn’t seem to like this week (even though it’s exactly what he normally LOVES to eat). I had an experiment with some foods you wouldn’t normally think to put together and created these. They are scrumptious! I was pleasantly surprised by the end result.

You Will Need:
1/4 average-sized Organic Beetroot (fresh, peeled and grated).
1/3 cup of Vegetable Purée
500g of Chicken Mince
4 Cloves of Garlic (diced small)
1/4 Cup of shredded or desiccated Coconut (organic if possible)
1 Egg Yolk (from a large egg)
1 Pinch of Cayenne Pepper
1 Pinch of Paprika (ground)
Himalayan Salt (to season)
Coconut Oil (for frying).

-Place mince, garlic, vegetable purée, egg yolk, beetroot and spices into a bowl. Mix together with your hands.

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-Roll into small balls. Please note that these will feel quite sticky .
-These can be frozen (uncooked) in portion sizes in freezer safe containers for future use.

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-Heat coconut oil in a frying pan. Place flattened balls into the oil and fry until cooked. Remember that the beetroot will give them a pinkish tinge.
-Season with himalayan salt and serve!

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