Description
Thai-Inspired Chicken Rissoles with Sweet Chili Glaze are tender, flavorful, and perfect for any meal.
Ingredients
Scale
- 1 pound ground chicken (preferably lean)
- 1 small onion, grated (about ¼ cup)
- 1 small carrot, grated
- ¼ small red bell pepper, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 lime, zested and juiced
- ¼ cup fresh cilantro, finely chopped
- 2 tablespoons fresh Thai basil, finely chopped
- 1 large egg, lightly beaten
- ½ cup breadcrumbs
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- ¼ cup Thai sweet chili sauce
- Oil for frying (vegetable or avocado oil)
- Extra Thai sweet chili sauce, for drizzling or dipping
- Fresh cilantro leaves or lime wedges, for garnish
Instructions
- Grate the onion, carrot, and red bell pepper. Mince the garlic and grate the ginger. Add to a large mixing bowl.
- Add the ground chicken, lime zest and juice, chopped cilantro, Thai basil, egg, breadcrumbs, fish sauce, soy sauce, and sweet chili sauce to the bowl.
- Using clean hands, gently mix until the ingredients are evenly combined.
- Scoop about ¼ cup of the mixture and form it into a round patty about ⅔ inch thick. Press your thumb in the center.
- Heat a thin layer of oil in a large skillet over medium heat. Cook the rissoles for 3–4 minutes per side until golden brown and cooked through.
- Transfer the cooked rissoles to a plate. Drizzle with extra Thai sweet chili sauce and garnish with fresh cilantro or lime wedges. Serve warm.
Notes
- Ensure not to overmix the chicken mixture for tender rissoles.
- Adjust cooking time based on the thickness of the rissoles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 rissoles
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg