Thai Turkey Rissoles with Thai Salad
500g Fresh Turkey Mince
160g (2 cups) breadcrumbs
2 tablespoons coriander leaves, finely chopped
2 tablespoons lemongrass, very finely chopped
2 large red chillies, seeded and finely chopped
30g (½ cup) finely sliced spring onions, (
2 eggs, lightly beaten
1 teaspoon fish sauce
1 tablespoon lime juice
1⁄2 teaspoon ground white pepper
80ml (1/3 cup) olive oil
2 limes, halved
6 cups green salad
4 teaspoons sweet chilli sauce, to serve
Thai Salad
100g Thai rice noodles
1 red pepper, sliced
1 green pepper, sliced
1⁄2 cup coriander leaves
1 red onion, sliced
1 carrot, sliced
1 teaspoon sugar
juice of 1/2 lime
1 tablespoon olive oil
Instructions
In a large bowl, combine the turkey mince, breadcrumbs, coriander, lemongrass, chillies, spring onions, eggs, fish sauce, lime juice and white pepper. Shape into 12 patties. Heat a little oil in a non-stick frying pan over a medium heat and cook the patties, in batches, until they are cooked through and golden brown. Add oil to the pan as you need it. Serve with lime halves, a green salad and sweet chilli sauce. To make salad, place noodles in a large bowl, cover with boiling hot water and soak for 5 minutes. Drain noodles, add oil, vegetables, onion, lime juice, and sugar. Season with salt and pepper. Toss to coat well.