These protein-rich ground chicken rissoles (or patties) are topped with zesty mango salsa and served with an oriental shredded cabbage for a complete meal.
Ingredients
For chicken rissoles
1kgground chickenground chicken (2.2 lbs.)
1/2long red chillifinely diced
3clovesof garlicfinely diced or grated
Zest of 1 lime
Juice of 1/2 lime
1.5teaspoonssea salt
1teaspoonhoneyoptional
Coconut oilfor cooking (don't add to the mixture)
Mango Basil Salsa
1/4red onionvery finely diced
6-8fresh basil leavesvery finely chopped
Juice of 1 lime
1.5largemangosdiced into small cubes (not too ripe!)
Pinchof salt
Pinchof cracked black pepper
Napa cabbage salad
1/2Napa cabbage
1mediumcarrotgrated
1longgreen onion/scallionfinely chopped
Handful of fresh coriander/cilantro leaveschopped
1/2teaspoonsea salt
For the salad dressing
1teaspoongrated ginger
Juice of 1 lime
1tablespoonof honeycan be omitted or replaced with coconut syrup or rice malt syrup
1teaspoonsesame oil
2.5tablespoonsolive oil
Instructions
Make the chicken rissoles.Combine the chicken and the rest of the ingredients in a large mixing bowl. Form into small patties, using wet hands (you might have to wet your hands a few times as the chicken mixture gets very sticky). Set aside the patties you want to cook and freeze the rest (freeze on a plate or a tray covered with Gladwrap until firm, then pop in a container)
To cook, heat 1 tablespoon of coconut oil in a large frying pan over medium-high heat. Add the patties, leaving a little bit of space in between (1-cm). Cook for 1 minute on medium-high heat and then reduce the heat to medium and cook for 5 more minutes. Turn the patties over and repeat the same process. Remove to a plate once cooked.
Make the mango salsa.While the chicken is cooking, prepare the mango salsa. Simply combine the mango salsa ingredients in a bowl and set aside. If you find the onion too bitter, soak it in a bowl of cold water for 10-15 minutes before using (salsa will keep in the fridge for 2-3 days).
Prepare the cabbage salad.Cut the cabbage half into two long quarters and then slice the leaves into thin shreds. You can leave some of the firmer, white parts closer to the root and use them up in a soup or a stir-fry. Combine the shredded cabbage with carrot, onions and coriander and sprinkle with salt. Set aside. If making this ahead of time, don't add the salt until you want to serve the salad as it will draw the moisture out of the cabbage and produce some juice.
Whisk the salad dressing ingredients in a bowl and pour over the salad. Toss through with your hands and serve.
Serve the chicken rissoles with a few tablespoons of the mango salsa and cabbage salad on the side. Enjoy!