Thai Chicken Rissoles
Print recipe| Serves | 32 |
| Dietary | Gluten Free |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Freezable |
Ingredients
- CURRY PASTE
- 6 Kaffir Lime Leaves (stalk removed)
- 2 stalks Lemon Grass (white part only)
- 1/4 bunch Coriander (inclu roots & stalks)
- 5cm knobs Ginger
- 1/2 Lime (zested)
- 2 Red Cayenne Chillies (de-seeded)
- RISSOLES
- 4 tablespoons Olive Oil (plus extra for pan frying)
- 2 Large Red Onions (finely diced)
- 2 cloves Garlic (finely chopped)
- 1 Red Capsicum (finely chopped)
- 1kg Organic Chicken Breasts (roughly chopped into 3-4cm pieces)
- 2 Zucchinis
- 2 Carrots
- 100g Cashews
- 100g Macadamias
- 4 Spring Onions (thinly sliced)
- 4 Organic Eggs (lightly beaten)
- 1 tablespoon Celtic Sea Salt
- 1 tablespoon Fish Sauce
- Gluten Free Breadcrumbs or Almond Meal (for crumbing)
Directions
| CURRY PASTE | |
| 1. | Roughly chop all the ingredients into 1-2 cm pieces. Then add to the Thermomix bowl and process 5-10 Sec/Speed 7. Transfer to a large mixing bowl. |
| RISSOLES | |
| 2. | Bring a large fry pan to medium heat. Add 2 Tbsp of the olive oil, the finely diced onion & garlic and sauté till golden brown. Add to the large mixing bowl with the curry paste. Repeat the process with the remaining olive oil and capsicum and add to the mixing bowl. |
| 3. | Add the chicken, 500g at a time, to the Thermomix and process 5 Sec/Speed 5. Transfer to the large mixing bowl also. |
| 4. | Roughly chop the carrot and zucchini into 3-4cm pieces and add to the Thermomix bowl. Chop 3 Seconds/Speed 6. Add to the mixing bowl. |
| 5. | Add the nuts to the Thermomix bowl and chop 1 Sec/Speed 6. Add to the mixing bowl. |
| 6. | Add the spring onions and give the mix a good stir at this point before adding all the remaining ingredients. |
| 7. | Heat a large fry pan over medium heat. Add some olive oil (Be careful not to smoke the oil). Roll the mix into rissole shapes & coat with breadcrumbs or almond meal. It is quite a loose mix, so handle them with care. Add to the pan and cook for 2-4 mins each side or until golden brown and cooked through. Serve immediately with a fresh salad or vegetables. If keeping for later, transfer to a cooling rack lined with paper towel. |
| 8. | Refrigerate for 3 days or freeze for future use. |