Chinese chicken rissoles
- Total Time
chicken breast mince500 g
soy sauce2 tbs
fresh ginger3 tsp, finely grated
crushed garlic2 tsp, or minced
green shallot(s)3 individual, thinly sliced
egg(s)1 medium, lightly beaten
- Combine mince, 1 tablespoon soy sauce, 2 teaspoons ginger, garlic, shallots and egg in a medium bowl.
- Divide mixture into 12 equal portions. Using slightly damp hands, shape mixture into 12 patties about 2cm thick.
- Line a large non-stick frying pan with a round of baking paper and heat over medium heat. Cook rissoles, in 2 batches, for 3 minutes each side or until browned and cooked through.
- Meanwhile, combine remaining soy and ginger in a small dish. Serve rissoles with dipping sauce.