What was going to be mini chicken rissoles for dinner became these very delicious skinless wontons filled with chicken mince and vegetables! Accompanied by special rice… to say the kids loved them is an understatement. Miss Healthee Livin’6 had about 6! One for every year 🙂
It’s super quick, easy and full of some very nutritious ingredients.
What you will need:
1/2 Leek (green part)
2-3 small carrots
500g chicken mince
Pink Himalayan Salt
Homemade chicken broth (up to 1 cup)
Rice of choice
1 tbsp extra virgin olive oil
1 tbsp Wakame flakes *
What to do:
Blitz the leek, carrot and zucchini in a food processor until finely chopped. Remove to a bowl, add all other ingredients and combine well or mix together in the processor without chopping any further.
In a frypan, add just enough of the chicken broth to cover the base by about 0.5cm in depth and heat until a slow simmer.
Roll the mince mixture into small balls and add to the pan. As soon as the pan is full, cover and allow to cook for a few minutes before lifting the lid to turn each ball over. Be sure to add more broth as required and monitor regularly to ensure it doesn’t cook dry.
Meanwhile, steam rice of choice and just before serving, stir through the olive oil and wakame flakes for added nutrition, taste and appearance.
Cooking ‘skinless wontons’ this way helps prevent dryness often found when frying rissoles and also means they are free from preservatives as all store bought wonton wrappers contain preservatives.
*WAKAME FLAKES are a seaweed superfood and a good source of minerals, vitamins and dietary fibre. A great alkalizing sea vegetable with zero fat or sugar content, it can be eaten raw or cooked, is gluten-free, suitable for vegan diets and can be found in health food stores.