Thai sweet chilli chicken rissoles

Thai sweet chilli chicken rissoles


Rissoles, but not as you know them! These simple and delicious patties will have you asking for more.

The ingredient of Thai sweet chilli chicken rissoles

  1. 500g chicken mince
  2. 2 tablespoons Thai red curry paste
  3. 3 green onions, thinly sliced
  4. 1/2 cup coconut milk
  5. 1 cup fresh breadcrumbs
  6. 1/3 cup frozen peas
  7. Vegetable oil, for shallow frying
  8. 2 tablespoons Fountain Sweet Chilli Sauce
  9. Salad, to serve

The instruction how to make Thai sweet chilli chicken rissoles

  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 180u00b0C/160u00b0C 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.

Nutritions of Thai sweet chilli chicken rissoles

fatContent: 531.775 calories
saturatedFatContent: 35.5 grams fat
carbohydrateContent: 10.8 grams saturated fat
sugarContent: 21.8 grams carbohydrates
cholesterolContent: 30.2 grams protein
sodiumContent: 70 milligrams cholesterol

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