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Thai Beef Rissoles

Thai Beef Rissoles

Authentic Thai flavours in a tasty rissole, like a meatball or meat patty with ginger, garlic, chili, basil and cilantro - Thai Beef Rissoles
Course Main
Cuisine Thai
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Author PetersFoodAdventures


  • 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


  1. Heat the oil in a large frying pan or wok. Fry the onion, chillies, garlic and ginger until translucent and lightly cooked.
  2. 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.
  3. In a bowl, prepare bean vermicelli in hot water according to instructions. Snip with scissors into pieces. Drain and set aside.
  4. Preheat oven to 190°C/375°F
  5. 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.
  6. Grab a small handful, and roll into small balls. You should get at least 8 large rissoles, or more small rissoles from this recipe.
  7. 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.