On the table in just 20 minutes, this super tasty Thai chicken rissole salad is one you will end up serving time and time again. Firstly, because it’s so incredibly easy to pull together. And, secondly, because the scrummy flavours mingle on your tastebuds long after the first bite.
I serve these rissoles for a light dinner in my household, but you could just as easily have them for lunch or simply serve the rissoles (sans salad) with a sriracha mayonnaise dipping sauce when entertaining. Hot or cold, they’re absolutely delicious.
4
servings10
minutes20
minutesStop your screen from snoozing (zzz)
Ingredients
1 kg 2 1/5 lb chicken mince
4 tbs 3 tbsp Coles Thai Takeaway Spice Mix (see notes)
2 tbs 1 1/2 tbsp vegetable oil
300 g 2/3 lb mixed salad leaves
1 cup 1 cup fresh mint leaves, large leaves torn
1/2 1/2 red onion, sliced
1 large 1 large mango, sliced
1/3 bunch 1/3 bunch coriander leaves
1 1 lime, cut into wedges
Method
- Place chicken mince and seasoning in a bowl. Using clean hands, mix until well combined.
- Heat half the oil in a large non-stick frying pan over medium-high heat.
- Using damp hands (to prevent sticking), shape half the chicken mixture into 7 patties. Add to the pan and cook for 4 minutes then flip over and cook for a further 3-4 minutes or until cooked through.
- Meanwhile, arrange the salad leaves on a serving platter. Top with mint leaves and red onion. Thinly slice the mango and add to the platter. Sprinkle with the cashews. Cut the lime into wedges.
- Arrange the rissoles on the platter. Arrange mango slices around the rissoles, then scatter with coriander. Serve topped with lime wedges.
Notes
- You can use any Thai spice mix for this dish. Look for it in the spice section of your local supermarket.
- These rissoles also taste delicious drizzled with sriracha mayonnaise.
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