Rissoles but not as you know them. They will have you asking for more.
500 grams pork mince
2 Tbsp Thai red curry paste
3 green onions, thinly sliced
1/2 cup coconut cream
1 cup fresh breadcrumbs
1/3 cup frozen peas
vegetable oil, for shallow frying
2 Tbsp sweet chilli sauce
2 bunches baby bok choy,steamed
1 cucumber, sliced thin sticks
1 red capscium, sliced thin sticks
Brown rice, cook to packet directions
- Combine mince, curry paste, onion, coconut cream, fresh 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.
- In a large non stick frying pan. Heat oil over medium high heat. Cook rissoles, in batches for 3 to 4 minutes each side or until golden.
- Brush sweet chilli sauce on tops of rissoles and serve with salad or like me I served with brown rice, baby bok choy, cucumber and red capscium.