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
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.
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