Chicken meatball banh mi
chicken breast mince
fresh red chilli
1 whole, deseeded, finely chopped
1 tsp, finely grated
coleslaw, without dressing
1 tbs, white
white bread roll
300 g, (4 x 75g), split
1 x 3 second spray(s)
1 medium, cut into wedges to serve
- Combine chicken, lemongrass, chilli, rind, half the juice and half the fish sauce in a large bowl. Season with pepper. Roll heaped tablespoons of mixture into 16 meatballs.
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook meatballs, turning, for 5 minutes or until cooked through. Transfer to a plate. Cover meatballs with foil and set aside to rest for 2 minutes.
- Meanwhile, combine coleslaw mix, sugar, vinegar, coriander and remaining juice and fish sauce in a medium bowl. Divide coleslaw mixture and meatballs among rolls. Serve with lime wedges.