Ingredients

The following ingredients have 4 Servings
  • 1 lb /500g lean ground beef
  • 2 cloves garlic
  • small knob of ginger (chopped finely)
  • 1 onion (chopped)
  • 1 grated carrot
  • 1/2 small red capsicum (finely diced)
  • 50 g bean vermicelli noodles ((about 1 1/2 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
  • 1/4 cup Thai Sweet Chilli Sauce for mix
  • Thai sweet chilli sauce for basting

Instruction

  • 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.