Succulent Thai Chicken Rissoles

Make a double batch to have leftovers to pack for lunch. Suitable to freeze until needed. Delicious with rice, salad, roast veggies, dip, or on a sandwich.


  • 500g free-range chicken mince
  • 1 carrot, grated
  • 1 small zucchini, grated
  • Large handful of coriander or parsley, chopped finely
  • 1 large free-range egg
  • 1-2 tbs millet flour
  • 1-2 tbs green Thai curry paste
  • Sea salt and pepper
  1. Grate up your vegetables
  2. Mix everything together in a large bowl until combined
  3. Form small patties with your hands
  4. Fry with some oil on both sides until cooked through
  5. Serve with veggies, in a sandwich, wrap, or salad! Delicious 😊

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