Lemongrass & Ginger Chicken Rissoles

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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)



  1. 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.
  2. 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.
  3. Add the eggs, flour, spices and all the other ingredients. Mix well with your hands.
  4. 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.
  5. 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.
  6. 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.



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