Ingredients
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500g chicken mince
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2 tablespoons Thai red curry paste
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3 green onions, thinly sliced
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1/2 cup coconut milk
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1 cup fresh breadcrumbs
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1/3 cup frozen peas
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Vegetable oil, for shallow frying
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2 tablespoons Fountain Sweet Chilli Sauce
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Salad, to serve
Method
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1Combine 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.
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2Preheat 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.
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3Stand for 2 minutes on baking tray. Serve rissoles with salad.
Source: taste.com.au
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