Ingredients
500 gm lean chicken mince
¼ cup coriander
chopped
3 spring onions
finely chopped
1 large clove garlic
minced
1 tsp freshly ground ginger
2 tbsp soy sauce
1 egg
⅓ cup panko breadcrumbs
you can use normal breadcrumbs but these have a lovely texture and flavour
Dot’s Canola Oil Cooking spray
4 cups butter lettuce
¼ cup coriander leaves
1 large mango
peeled/deseeded and cut into cubes
2 tbsp cashews
chopped (optional)
2 tbsp sweet chilli sauce
2 tsp rice wine vinegar
1 tsp sesame oil
2 tsp vegetable oil
peanut or canola
Allergy Advice
Contains Eggs
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 large frying pan
- 1 jar
Instructions
- Mix rissole ingredients together, and then make 8 balls and flatten slightly.
- Cover and pop in the fridge for 15-20 minutes.
- Heat large frying pan to medium-high, spray lightly with Dot’s Canola Oil Cooking spray.
- Remove the rissoles from fridge and cook for 3 minutes on each side or until cooked through. If you don’t have a pan large enough, cook in batches in a smaller pan.
- Allow to rest for a couple of minutes.
- Make the salad by combining lettuce, coriander and mango together.
- Mix sweet chilli sauce, rice wine vinegar, sesame and vegetable oils together in a jar and pour over salad.
- Top with cashews and serve with rissoles.
Notes
Tip
If you or someone in your family doesn’t like coriander, you can leave it out or replace it with a little fresh lemon zest.
Variation
These rissoles are also fantastic with pork mince or even fish pulsed in the food processor.
