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Thai chicken rissoles

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 tablespoons sweet chilli sauce, plus extra to serve
  • 500g chicken mince
  • 50g rice vermicelli
  • 1 carrot, grated
  • 1 zucchini, grated
  • 2 tablespoons chopped fresh coriander
  • 1 egg white
  • 1 cup rolled oats


  • 1
    Soak noodles in boiling water for 10 minutes or until soft, and drain well. Cut into smaller pieces using scissors.
  • 2
    Place chicken, noodles, egg white, oats, zucchini, carrot, sweet chilli sauce and coriander into a bowl, and mix with your hands to combine.
  • 3
    Divide mixture into 8 equal portions and shape into patties. Line a baking tray with foil, arrange patties on tray and spray both sides lightly with olive oil spray. Cook under a preheated grill on medium-high heat for 5 minutes each side or until cooked through.
  • 4
    Serve with extra sweet chilli sauce and steamed Asian greens.

Source: taste.com.au


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