You can’t go wrong with rissoles! And that’s because they’re one of those classic recipes that are not only quick and easy to whip up, but also super budget-friendly and won’t leave you feeling like you ate too much.

And these chicken satay rissoles are also so unique and have such an addictive and powerful flavour that everyone who tries them will be asking you for the recipe! Serve them up alongside some steamed greens or some fluffy rice and you’ll be good to go!

Ingredients

• 500g chicken mince
• 1/3 cup panko breadcrumbs
• 1/3 cup sweet chilli sauce
• 2 green onions, chopped
• 2 tsp grated fresh ginger
• 3 garlic cloves, crushed
• 1 tbsp soy sauce
• 2 tbsp peanut oil
• 1 brown onion, thinly sliced
• 4 kaffir lime leaves, deveined, thinly sliced
• 1 stalk lemongrass, trimmed, finely chopped
• 1/2 cup crunchy peanut butter
• 2 tbsp brown sugar
• 1 cup chicken stock
• 165ml can coconut milk

Method

1. Place mince, breadcrumbs, half the sweet chilli sauce, green onion, ginger, half the garlic and half of the soy sauce in a bowl. Season with salt and pepper. Mix well to combine. Shape mixture into 12 rissoles.
2. Heat oil in a large frying pan over medium-high heat. Cook rissoles for 4 to 5 minutes each side or until browned. Transfer to a plate.
3. Add onion to pan. Cook, stirring occasionally, for 3 minutes or until onion just starts to soften. Reduce heat to low. Add lime leaves, lemongrass and remaining garlic. Cook for 30 seconds or until fragrant. Add peanut butter, sugar and remaining sweet chilli sauce. Cook for 30 seconds. Gradually stir in stock. Scoop any cream off top of coconut milk and add to pan with remaining soy sauce. Bring to a simmer.
4. Return rissoles to pan. Simmer, covered, for 10 to 12 minutes or until rissoles are cooked through and sauce has thickened. Add remaining coconut milk. Season with salt and pepper. Cook for 2 minutes or until heated through. Serve.