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five hundredg chicken mince about two tablespoons Thai red curry (Recipes by ingridients curry) paste (Recipes by ingridients paste) (Recipes by ingridients paste) three green onions, thinly sliced one/about two cup coconut milk one cup fresh breadcrumbs one third cup frozen peas Vegetable oil, for shallow frying about two tablespoons sweet chilli sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) Salad, to serveStep one Combine mince, curry (Recipes by ingridients curry), paste (Recipes by ingridients paste) (Recipes by ingridients paste) onion, milk, breadcrumbs and peas in a large bowl. Season with salt and pepper. Using wet hands, shape mixture into twelve rissoles. Place on a baking tray lined with baking paper. Cover. Refrigerate for about thirty minutes. Thai Sweet Chilli Chicken Rissoles Recipe. Step about two Preheat oven to one hundred and eightyC/about one hundred and sixtyC fan-forced. Heat oil in a large frying pan over medium-high heat. Thai Sweet Chilli Chicken Rissoles Recipe. Cook rissoles, in batches, for three to about four minutes each side or until golden. Transfer to a baking tray. Brush rissoles with half the sweet chilli. sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) Bake for about fifteen minutes, or until cooked through, brushing halfway through cooking with remaining sweet chilli. sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) Step three Stand for about two minutes on baking tray. Serve rissoles with salad..
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