Chicken satay rissoles


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

We’ve transformed creamy chicken satay stir fry into kid-friendly rissoles, and it’s set to be your new favourite dinner.

19 Ingredients

  • 500g chicken mince

  • 1/3 cup panko breadcrumbs

  • 1/3 cup sweet chilli sauce

  • 2 green onions, chopped

  • 2 tsp grated fresh ginger

  • 3 garlic cloves, crushed

  • 1 tbsp soy sauce

  • 2 tbsp peanut oil

  • 1 brown onion, thinly sliced

  • 4 kaffir lime leaves, deveined, thinly sliced

  • 1 stalk lemongrass, trimmed, finely chopped

  • 1/2 cup crunchy peanut butter

  • 2 tbsp brown sugar

  • 1 cup Massel Chicken Style Liquid Stock

  • 165ml can coconut milk

  • Steamed jasmine rice, to serve

  • Sliced cucumber, to serve

  • Sliced red chilli, to serve

  • Fresh coriander sprigs, to serve

5 Method Steps

  • Step 1

    Place mince

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    (500g chicken mince), breadcrumbs (1/3 cup panko breadcrumbs), half the sweet chilli sauce (1/3 cup sweet chilli sauce), green onion (2 green onions, chopped), ginger (2 tsp grated fresh ginger), half the garlic (3 garlic cloves, crushed) and half of the soy sauce (1 tbsp soy sauce) in a bowl. Season with salt and pepper. Mix well to combine. Shape mixture into 12 rissoles.

  • Step 2

    Heat oil (2 tbsp peanut oil) in a large frying pan over medium-high heat. Cook rissoles for 4 to 5 minutes each side or until browned. Transfer to a plate.

  • Step 3

    Add onion (1 brown onion, thinly sliced) to pan. Cook, stirring occasionally, for 3 minutes or until onion just starts to soften. Reduce heat to low. Add lime leaves (4 kaffir lime leaves, deveined, thinly sliced), lemongrass (1 stalk lemongrass, trimmed, finely chopped) and remaining garlic. Cook for 30 seconds or until fragrant. Add peanut butter (1/2 cup crunchy peanut butter), sugar (2 tbsp brown sugar) and remaining sweet chilli sauce. Cook for 30 seconds. Gradually stir in stock (1 cup Massel Chicken Style Liquid Stock). Scoop any cream off top of coconut milk (165ml can coconut milk) and add to pan with remaining soy sauce. Bring to a simmer.

  • Step 4

    Return rissoles to pan. Simmer, covered, for 10 to 12 minutes or until rissoles are cooked through and sauce has thickened. Add remaining coconut milk. Season with salt and pepper. Cook for 2 minutes or until heated through.

  • Step 5

    Serve rissoles with rice (Steamed jasmine rice, to serve), cucumber (Sliced cucumber, to serve), chilli (Sliced red chilli, to serve) and coriander (Fresh coriander sprigs, to serve).

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Image by Guy Bailey

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