Go Back
Authentic Thai flavours in a tasty rissole, like a meatball or meat patty with ginger, garlic, chili, basil and cilantro - Thai Beef Rissoles
Print

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 Dinner, Lunch
Cuisine Thai
Keyword Thai Rissoles
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 lb /500g lean ground beef
  • 2 cloves garlic
  • small knob of ginger chopped finely
  • 1 onion chopped
  • 1 grated carrot
  • ½ small red capsicum finely diced
  • 50 g bean vermicelli noodles (about 1 ½ oz)
  • 1 bunch cilantro chopped
  • 1 small bunch Thai basil chopped
  • 1 lime zested and squeezed for juice
  • 1 egg
  • 1 red chilli pepper deseeded and sliced
  • 1 tablespoons fish sauce
  • 1 tablespoons light soy sauce
  • ¼ cup Thai Sweet Chilli Sauce for mix
  • Thai sweet chilli sauce for basting

Instructions

  • 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, 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 baking paper on a baking tray. Cover with foil and place into the oven for 50 minutes. Baste and serve with sweet chilli sauce.