Thai sweet chilli chicken rissoles

Thai sweet chilli chicken rissoles

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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
fibreContent:
proteinContent:
cholesterolContent: 30.2 grams protein
sodiumContent: 70 milligrams cholesterol

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