- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Served with sweet chilli sauce, these ginger and lemongrass meatballs are sure to become a weeknight favourite.
Ingredients
- 2 garlic cloves, chopped
- 3cm piece fresh ginger, peeled
- 2 small red chillies, roughly chopped
- 1 stalk lemongrass, bruised
- 4 green onions, roughly chopped
- 1/2 cup coriander leaves
- 750g pork mince
- 1 egg, lightly beaten
- Olive oil cooking spray
- 2 Lebanese cucumbers
- 2 cups steamed jasmine rice, to serve
- Sweet chilli sauce, to serve
Method
- Step 1Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
- Step 2Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
- Step 3Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.
Notes
These rissoles are also great served with rice noodles tossed in kecap manis.
- Author: Jenny Fanshaw
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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