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Thai sweet chilli chicken rissoles

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 500g chicken mince
  • 2 tablespoons Thai red curry paste
  • 3 green onions, thinly sliced
  • 1/2 cup coconut milk
  • 1 cup fresh breadcrumbs
  • 1/3 cup frozen peas
  • Vegetable oil, for shallow frying
  • 2 tablespoons Fountain Sweet Chilli Sauce
  • Salad, to serve

Method

  • 1
    Combine mince, curry paste, onion, milk, breadcrumbs and peas in a large bowl. Season with salt and pepper. Using wet hands, shape mixture into 12 rissoles. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Heat oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to a baking tray. Brush rissoles with half the sweet chilli sauce. Bake for 15 minutes, or until cooked through, brushing halfway through cooking with remaining sweet chilli sauce.
  • 3
    Stand for 2 minutes on baking tray. Serve rissoles with salad.

Source: taste.com.au

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