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Chicken Rissoles with Sweet Chilli Mango Salad


Serves 4

Gorgeous chicken and coriander rissoles served with a sweet, spicy mango salad. So fresh and easy, you’ll be asked to make this again and again.
Per serve: 1422.5kj (338.7cal); 13.6g total fat (3.5g saturated fat)


You’ll need

500gms lean chicken mince
¼ cup chopped coriander
3 spring onions, finely chopped
1 large garlic clove, minced
1 tsp freshly ground ginger
2 tbsp soy sauce
1 egg
1/3 cup panko breadcrumbs (you can use normal breadcrumbs but these have a lovely texture and flavour)
Oil spray

4 cups butter lettuce
1 large mango, peeled/deseeded and cut into cubes
¼ cup coriander leaves
2 tbsp cashews, chopped (optional)
2 tbsp sweet chilli sauce
2 tsp rice wine vinegar
2 tsp sesame oil

Let’s go

Mix rissole ingredients together, make 8 balls and flatten slightly. Cover and pop in the fridge for 15-20 minutes.  Remove from fridge, heat large pan on medium-high, spray lightly with oil and cook rissoles for 3 minutes on each side or until cooked through. If you don’t have a pan large enough, cook in batches in a smaller pan.  Allow to rest for a couple of minutes.

Make salad by combining lettuce, coriander and mango together.  Mix sweet chilli sauce, rice wine vinegar, sesame and sesame oil together in a jar, give a shake and pour over salad.  Top with cashews and serve with rissoles.


Why it’s good for you
Rissoles are a perfect mid-week meal. Made with lean chicken and very little added fat these are healthy, low fat and perfect.
Per serve: 1422.5kj (338.7cal); 13.6g total fat (3.5g saturated fat)


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