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Thai sweet chilli chicken rissoles
Thai sweet chilli chicken rissoles
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Unique and flavorful rissoles that will leave you craving more!
Ingredients:
  • 500g chicken mince
  • 56.00 gm Thai red curry paste
  • 3 green onions, thinly sliced
  • 126.25 gm coconut milk
  • 250.00 ml fresh breadcrumbs
  • 82.50 ml frozen peas
  • Vegetable oil, for shallow frying
  • 44.00 gm Sweet Chilli Sauce
  • Salad, to serve
Instructions:
  • In a large bowl, mix together mince, curry paste, onion, milk, breadcrumbs, and peas. Season with salt and pepper. With wet hands, shape the mixture into 12 rissoles and place them on a baking tray lined with parchment paper. Cover and refrigerate for 30 minutes.
  • 1. Preheat your oven to 180°C (160°C fan-forced). 2. Heat oil in a large frying pan over medium-high heat. 3. Cook rissoles in batches for 3 to 4 minutes on each side until golden brown. 4. Transfer the rissoles to a baking tray. 5. Brush the rissoles with half of the sweet chili sauce. 6. Bake for 15 minutes until cooked through, brushing halfway through cooking with the remaining sweet chili sauce.
  • Allow for a brief 2-minute rest on the baking tray before presenting the rissoles alongside a fresh salad.

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