I love eating Thai Beef Rissoles. Authentic Thai flavours like garlic, ginger, chili, basil and cilantro mixed with beef then baked in the oven.
If you think it looks like a meat patty, or a meatball of sorts, you are correct. There are different variations of basically the same thing. Australian rissoles tend to by quite big and thick, but I prefer to make them smaller, more like thick patties. Does that still make it a rissole? I’m gonna say yes!
The Thai flavours in here are so vibrant and delicious. The tasty garlic and ginger with the Thai Sweet Chilli Sauce give a great authentic Thai flavour. Be careful not to use too much vermicelli, otherwise it will fall apart (I got excited and added a bit too much). You can eat this as your dinner meal with a side salad, or even pack them for lunch inside a wrap with salad and tomato.
Don’t settle for a plain rissole or meat patty, but try these flavour packed Thai Beef Rissoles with a sweet chili kick. Bon Appetit! Приятного аппетита!
Thai Beef Rissoles
- 500 g/1 pound lean ground beef
- 2 cloves garlic
- small knob of ginger chopped finely
- 1 onion chopped
- 1 grated carrot
- 1 small red capsicum finely diced
- 50 g bean vermicelli
- 2 bunches cilantro chopped
- small bunch Thai basil chopped
- 1 lime zested and squeezed for juice
- 1 egg
- 1 red chilli deseeded and sliced
- 1 tablespoons fish sauce
- 1 tablespoons light soy sauce
- 1/4 cup Thai Sweet Chilli Sauce for mix
- Thai sweet chilli sauce for basting
Heat the oil in a large frying pan or wok. Fry the onion, chillies, garlic and ginger until translucent and lightly cooked.
Add the grated carrot and red capsicum and quickly fry together for about 3-4 minutes until they soften. Remove mixture from heat and allow to cool.
In a bowl, prepare bean vermicelli in hot water according to instructions. Snip with scissors into pieces. Drain and set aside.
Preheat oven to 190°C/375°F
In a bowl, mix together ground beef, fried onion mixture, optional zucchini pieces, egg, lime juice and zest, cilantro, basil, fish sauce, soy sauce, Thai sweet chilli sauce and bean vermicelli.
Grab a small handful, and roll into small balls. You should get at least 8 large rissoles, or more small rissoles from this recipe.
Flatten the rissole ball and place on a lined or greased baking tray and cover with foil and place into the oven for 50 minutes. Baste and serve with sweet chilli sauce.