Description
Delicious bite-sized delights bursting with flavor, perfect for sharing at any gathering.
Ingredients
Scale
- 1 pound ground chicken
- 1 small carrot, finely grated
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon sweet chili sauce
- ¼ cup panko breadcrumbs
- 1 egg, lightly beaten
- Salt and pepper, to taste
- Vegetable oil, for pan-frying
- ¼ cup sweet chili sauce (for glaze)
- 1 tablespoon lime juice
- 1 teaspoon soy sauce (for glaze)
- 1 teaspoon honey (optional)
Instructions
- In a large mixing bowl, combine all the ingredients for the rissoles, mixing gently until just combined.
- Shape the mixture into small patties, roughly the size of your palm.
- Heat a thin layer of vegetable oil in a skillet over medium heat and cook the rissoles for about 3-4 minutes per side until golden brown and cooked through.
- Transfer the rissoles to a paper towel-lined plate to absorb excess oil.
- In a small saucepan, combine glaze ingredients and heat gently over low heat until slightly thickened.
- Brush or spoon the glaze generously over warm rissoles before serving.
- Serve with steamed rice or a fresh salad to contrast the flavors.
Notes
For added flavor, consider using local herbs or customizing spices to suit your taste. These rissoles can be made ahead of time and stored in the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 rissoles
- Calories: 240
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg