Thai sweet chilli chicken rissoles

Preparation Time

15 - 45 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 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 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.