Staying true to my love of Asian inspired cuisine and fresh summer salads, tonight I whipped up a dinner that really ticked all the boxes for me! Fresh, healthy, packed full of flavour and the perfect combination of textures, this is one I will definitely be making again soon!
The chicken rissoles are super healthy as they were made using chicken breast mince which is really lean and then i packed them full of freshly grated veggies, ginger, garlic and herbs, all of which helped to keep the rissoles from becoming dry and bland. The Clean Asisan Slaw on the other hand, only took about 5mins to put together but was seriously delicious and complemented the rissoles perfectly by adding another whole dimension of textures and flavours to the dish. And the mixed steam greens? Well what’s not to love about them!? Packed full of vitmains and minerals and containing virtually almost no calories, a side of steamed greens is the perfect accompaniment to any dish! Green cruciferous vegetables like broccoli in particular are energy powerhouses, as they contain isothiocyanates, which are naturally occuring compounds that help to generate mitachondria (the part of our cells responsible for converting glucose to energy or ATP. The more mitachondria you have the more efficiently your bodies cells will work, preventing fatigue! Enough said!
Ok so if you are wanting to give this dish a crack, here is what you will need…
For the thai chicken rissoles:
– 1 red onion, finely diced
– 2 cloves garlic, crushed
– 1.5 tsp grated ginger
– 1 large carrot, grated
– 1 zucchini, grated
– 1 tbsp sweet chilli sauce (plus extra to serve)
1 tbsp sesame seeds
For the salad:
– 1/2 wombok salad, finely sliced
– 1 carrot, grated
– 2 shallots, finely sliced
– 1 cup finely sliced red cabbage
– juice of 1-2 limes
– 2 tbsp olive oil
– 1 tbsp tamari sauce
– 1 tsp palm sugar (or you can just use brown sugar)
For the veggies:
– 2 cups of whatever green veggies you have in your fridge (ie snow peas, broccoli, bok choy, beans etc)
What to do…
Preheat the oven to 180 degrees fan forced.
In a large bowl add the chicken mince, grated veggies, onion, garlic, ginger, chilli, coriander and sweet chilli and mix well to combine using your hands.
With your hands, roll the mixture into patties and place on a tray. Sprinkle with the sesame seeds and then cover and then place in the fridge until you are ready to cook.
For the salad, place the wombok, shallots, cabbage, carrot and a large handful of torn coriander leavess in a salad bowl and mix well to combine. Sprinkle over the almonds and set aside until ready to serve.
For the dressing add the lime juice, tamari, oil and sugar into a small jug or glass and stir to combine. Set aside.
Just before you are ready to cook the rissoles, boil some water and get your green veggies ready to steam. (you can also steam them in the microwave if you are short on time!).
To cook the rissoles, heat a small amount of ricebran oil in a non stick fry pan and add the rissoles to brown them quickly all over before placing them in the oven. This just helps to keep all the juices in and give them a bit of colour.
When ready to serve, pour over the salad dressing and serve up with the rissoles and freshly steamed veggies.