Heidi’s Thai Chicken and Pork Rissoles that her kids just love, love, love. It was a recipe from The Luminous Kitchen at Gluten Free Thai Chicken Patties (theluminouskitchen.com) that has been adapted and adapted, with me trying to pack more nutrients, vegetables and fibre into them. I have made this recipe with 1/2 pork and 1/2 beef, also just all on chicken mince alone and my kids still love them.
Ingredients: (Rissoles)
- 500g Pork Mince
- 500g Chicken Mince
- 500g blitz vegetables – any vegetable left over in the fridge, I tend to avoid cauliflower as my kids can taste it.
- 4 x Spring Onions (finely chopped)
- 2 x Cloves of Garlic
- 1 x Juice of a Lime
- 2 x (Thumbnail size) nubs of Ginger
- 4 x Tablespoons of Fish Sauce
- 1/2 Bunch of Coriander Chopped
- 1 x Stick of Lemongrass chopped finely
- 2 x Eggs
- 1 Cup of Almond meal
- 1/2 Cup of Psyllium husks
Method
Preheat the oven to 180c, line about 3 to 4 baking trays.
Once you have blitzed the vegetables to a fine pulp, add all other ingredients, roll and shape into rissole-like patties, and place a couple of finger breath distance between them.
Place in oven for 25-30 minutes until cooked thoroughly.
This recipe goes well with The Holistic Ingredients Healthy Asian COLESLAW | AcuHealth (acuhealthacupuncture.com.au) which was also originally borrowed from Healthy Asian Coleslaw – The Holistic Ingredient
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