Heidi’s Thai Chicken and Pork Rissoles with Coleslaw Recipe!

Ingredients: (Rissoles)
- 500g Pork Mince
- 500g Chicken Mince
- 4 x Spring Onions (finely chopped)
- 2 x Cloves of Garlic
- 1 x Juice of a Lime
- 2 x (Thumbnail size) nubs of Ginger
- 4 x Tablespoons of Fish Sauce
- 1/2 Bunch of Coriander Chopped
- 1 x Stick of Lemongrass chopped finely
- 2 x Eggs
- 1 Cup of Almond meal
- 1/2 Cup of Psyllium husks
Ingredients: (Coleslaw)
- 1/2 a Red Cabbage
- 4 Carrots Grated
- 1 Red Onion Grated
- 4 Sticks of Celery
- 4 Stems of Broccolini (Chopped)
- 1/2 a Bunch of Coriander
Ingredients: (Coleslaw Dressing)
- Juice of 1 Orange
- Juice of 1/2 a Lime
- 2 Tbs of Tamari
- 1 Tbs of Olive Oil
- 1 Nib of Ginger
Method:
- Add all ingredients except Psyllium husks, in a bowl
- Mix well and roll into rissoles
- Roll rissoles in Psyllium husks
- Fry off Rissoles in a pan until cooked
- Combine all of the Coleslaw ingredients and add dressing
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