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Ingredients

2 tablespoons sweet chilli sauce, plus extra to serve
500g Lilydale Free Range Chicken Mince
50g rice vermicelli
1 carrot, grated
1 zucchini, grated
2 tablespoons chopped fresh coriander
1 egg white
1 cup rolled oats

Method

Step 1 Soak noodles in boiling water for 10 minutes or until soft, and drain well. Cut into smaller pieces using scissors.
Step 2 Place chicken, noodles, egg white, oats, zucchini, carrot, sweet chilli sauce and coriander into a bowl, and mix with your hands to combine.
Step 3 Divide mixture into 8 equal portions and shape into patties. Line a baking tray with foil, arrange patties on tray and spray both sides lightly with olive oil spray. Cook under a preheated grill on medium-high heat for 5 minutes each side or until cooked through.
Step 4 Serve with extra sweet chilli sauce and steamed Asian greens.

Thai chicken rissoles

How to make Thai chicken rissoles

Ingredients

Method