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Asian Rissoles with Noodles and Salad
Ingredients – Serves 4
500g lean beef mince
¼ cup coconut cream
4 spring onions, finely sliced
1 Tbsp fresh ginger, grated
2 cloves garlic, crushed
300g packet egg noodles
Salad
3 tomatoes, sliced
½ cucumber, sliced
1 cup bean sprouts
½ cup roasted peanuts
½ bunch coriander, picked
Dressing
¼ cup sweet chilli sauce
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 Tbsp soy sauce
Method
In a large bowl, combine the mince, coconut milk, shallots, ginger and garlic. Mix well. Divide the mixture into 12 and shape into small patties. Place on a lightly oiled BBQ grill and cook for 10 minutes, until well browned.
Combine all the salad ingredients in a bowl. Mix together the dressing ingredients and pour the dressing over the salad, mix well. Cook the noodles according to packet instructions. Divide the noodles into four portions. Serve 3 patties per person on top of the noodles and spoon over the salad
Source: Beef and Lamb NZ |
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