Lemongrass and ginger chicken rissoles

Ingredients (serves 4)

• 400g chicken thigh fillets, trimmed, chopped
• 1 lemongrass stalk, white part only, finely chopped
• 2cm piece fresh ginger, peeled, finely chopped
• 1/4 cup fresh coriander leaves
• 1 eggwhite
• 250g fresh chow mein noodles
• 2 teaspoons vegetable oil
• 1 red capsicum, cut into short thin strips
• 125g baby corn, halved lengthways
• 2 zucchini, cut into matchsticks
• 100g snow peas, shredded
• 1 small red onion, halved, thinly sliced
• 1 bunch pak choy, trimmed, leaves separated
• 2 tablespoons sweet chilli sauce
• fresh coriander leaves, to serve

Method

1. Process chicken, lemongrass, ginger and coriander together until finely chopped. Add eggwhite. Process to combine. Using 1 heaped tablespoon mixture at a time, shape into 12 rissoles. Place on a plate. Cover. Refrigerate until required.
2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until noodles soften. Drain. Set aside.
3. Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Cook rissoles, in batches, for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Set aside.
4. Heat remaining oil in a wok over medium-high heat. Add capsicum, corn, zucchini, snow peas and onion. Stir-fry for 2 to 3 minutes or until just tender. Add pak choy. Stir-fry for 1 minute or until leaves have wilted.
5. Add sweet chilli sauce and noodles. Toss to combine. Divide mixture between plates. Top with rissoles. Sprinkle with coriander. Serve.

Source

Super Food Ideas – August 2008, Page 27
Recipe by Alison Roberts

Nutritional information

This information is per serve.