Garlic & Chilli Chicken Rissoles With Mango Salsa

🧂 Ingredients

• 1 kg ground chicken

  ground chicken (2.2 lbs.)
• 1/2 long red chilli

  finely diced
• 3 cloves of garlic

  finely diced or grated
• Zest of 1 lime
• Juice of 1/2 lime
• 1.5 teaspoons sea salt
• 1 teaspoon honey

  optional
• Coconut oil

  for cooking (don’t add to the mixture)
• 1/4 red onion

  very finely diced
• 6-8 fresh basil leaves

  very finely chopped
• Juice of 1 lime
• 1.5 large mangos

  diced into small cubes (not too ripe!)
• Pinch of salt
• Pinch of cracked black pepper
• 1/2 Napa cabbage
• 1 medium carrot

  grated
• 1 long green onion/scallion

  finely chopped
• Handful of fresh coriander/cilantro leaves

  chopped
• 1/2 teaspoon sea salt
• 1 teaspoon grated ginger
• Juice of 1 lime
• 1 tablespoon of honey

  can be omitted or replaced with coconut syrup or rice malt syrup
• 1 teaspoon sesame oil
• 2.5 tablespoons olive oil

Instructions

• 1 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)
• 2 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.
• 3 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).
• 4 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.
• 5 Whisk the salad dressing ingredients in a bowl and pour over the salad. Toss
  through with your hands and serve.
• 6 Serve the chicken rissoles with a few tablespoons of the mango salsa and cabbage
  salad on the side. Enjoy!

Nutrition Info