Tandoori chicken rissoles with saute greens

Combine the mince, carrot, onion, tandoori paste, egg yolk and parsley in a bowl. Mix well. Shape into six, 1/3 cup capacity rissoles. Cover and refrigerate for 30 minutes (or overnight) if time permits.

Place a baking tray into the oven. Preheat the tray and oven 200°C fan forced. Lightly spray both sides of the rissoles. Heat a non-stick frying pan over medium heat, spray with oil, cook 3 rissoles at a time for 1 minute each side or until golden. Place onto the hot tray in the oven and finish cooking 8 minutes or until cooked through.

Just before the rissoles are ready, heat the same frying pan over medium-high heat and spray with oil. Add the vegetables. Cook, turning often for 2 minutes until bright green. Add 1 tablespoon water, cover and cook 60 seconds.

Serve rissoles with vegetables, mango chutney or lemon wedges.