Ingredients
Scale
- For the Chicken Rissoles
- 1pound ground chicken (preferably lean)
- 1small onion, grated (about¼ cup)
- 1small carrot, grated
- ¼small red bell pepper, grated
- 2cloves garlic, minced
- 2 tablespoonsfresh ginger, grated
- 1lime, zested and juiced
- ¼ cupfresh cilantro, finely chopped
- 2 tablespoonsfresh Thai basil, finely chopped
- 1large egg, lightly beaten
- ½ cupbreadcrumbs
- 1 tablespoonfish sauce
- 1 tablespoonlight soy sauce
- ¼ cupThai sweet chili sauce
- Oil for frying (vegetable or avocado oil)
- For Serving
- Extra Thai sweet chili sauce, for drizzling or dipping
- Fresh cilantro leaves or lime wedges, for garnish
Instructions
- 1. Prepare the Vegetables and Aromatics
- Grate the onion, carrot, and red bell pepper with a box grater. Mince the garlic and grate the ginger. Add them all to a large mixing bowl.
- 2. Mix the Chicken Mixture
- Add the ground chicken, lime zest and juice, chopped cilantro, Thai basil, egg, breadcrumbs, fish sauce, soy sauce, and sweet chili sauce to the bowl.
- Using clean hands, gently mix until the ingredients are evenly combined. Avoid overmixing to keep the rissoles tender.
- 3. Shape the Rissoles
- Scoop about ¼ cup of the mixture and form it into a round patty about ⅔ inch thick. Lightly press your thumb in the center to help the rissole cook evenly. Repeat until all the mixture is used.
- 4. Cook the Rissoles
- Heat a thin layer of oil in a large skillet over medium heat. Once hot, cook the rissoles for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- 5. Serve and Garnish
- Transfer the cooked rissoles to a plate. Drizzle with extra Thai sweet chili sauce and garnish with fresh cilantro or lime wedges. Serve warm.