Thai Sweet Chilli Chicken rissoles

Hmm what do I say about Chicken Mince…… I love it when it’s on special, not much else really.  That’s why this is a great way to jazz up a bit of Chicken mince, and its easy enough to do on a week night without too much fuss.  I prefer to cook these in the oven on a lined tray, mainly because I don’t want to stand in the kitchen watching them like a hawk.  These go great with some Sweet potato chips and salad.  It also makes up a pretty big batch so more often that not there is some left overs……I love left overs! (that’s not sarcasm…I really love left overs) 🙂

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Ingredients:

500g Chicken Mince

2 tbs Thai red curry paste (or any GF curry paste really)

1 small onion diced

1/4 cup coconut milk

1/2 cup quinoa flakes

1/2 cup frozen peas

1-2 small chilli’s + 1 tbs of honey (or 2 tbs of GF sweet chilli sce)


How To Do It:

Combine all of the ingredients in a bowl then press into the size patties/ rissoles you want.  I usually get about 16 medium rissoles, so we have some for lunches the next day.  line a large baking tray with baking paper and bake on 180c for about 45mins, stopping to turn them half way.

Rock On 🙂

 

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