With its healthy mix of veggies, high protein and very little fat, these Vietnamese-style rissoles also hits you with plenty of flavour. They're the perfect simple meal for lunch, dinner...or anytime!
Here’s what you need:
- 500g boneless chicken breasts, chopped and then blended
- 4 lemongrass sticks, finely chopped/blended
- 4 garlic cloves, chopped/blended
- 3 banana shallots (if you only have regular shallots that is also fine)
- 2 eggs
- pinch of five spice powder
- pince of cayenne powder
- 2 tbsp plain flour
- 1 tbsp caster sugar
- salt and pepper
- oil for frying
(Servings: 15 Rissoles)
Instructions:
- Finely chop the lemongrass and garlic, initially by hand and then in a spice grinder/blender/mortar and pestle. You want the lemongrass especially to be as fine as possible.
- After roughly chopping the chicken and shallots place them in a blender until a chicken paste forms. Add the finely chopped lemongrass and garlic and pulse once again. Transfer to a large bowl.
- Add the eggs, flour, spices and all the other ingredients. Mix well with your hands.
- Place a little oil in the palm of your hands and then roll some of the chicken paste into your hands to create a ball and then gently press down to create the flattened rissole.
- Heat a large frying pan with oil and when it is hot gently lower the rissoles into the pan. I usually do mine in batches of 5. Leave the rissoles to cook well on one side (3 to 4 minutes should be sufficient) before turning over and cooking for a further 3 to 4 minutes.
- When they have browned, place the rissoles onto some kitchen paper to cool.
Nutritional Analysis (3 Rissoles): 352 calories, 12g Fat, 34g Carbs, 5g Fiber and 27g Protein.