Wednesday, November 19, 2008

Chicken and Lemongrass Rissoles

This is a quick and easy family meal designed to please those looking to make something outside the pale for dinner. You'll need a few special ingredients (lemon grass and sweet chile sauce) but you should be able to find them in any large grocery store. The rissoles take 15 minutes to prepare and can be on the table in less than an hour. They can also be frozen prior to cooking and pulled from the freezer as needed. If you prefer a lightly colored rissole, scratch the sesame oil and use untoasted sesame seeds. It goes without saying that these are delicious deep fried - we, alas, no longer do that. Children like them, though, in the interest of complete transparency, I must say I watched in amazement as one of my Grandson's picked every single sesame seed from his rissole before going on to eat it and then repeated the procedure with two more. Go figure! Serve on a bun or, if you prefer, with rice or sesame noodles. Simple, quick and inexpensive. Highly recommended.

Chicken and Lemongrass Rissoles

1-1/4 pounds ground chicken
1 cup panko bread crumbs
1/4 cup egg substitute
1-1/2 teaspoons salt
1/4 teaspoon freshly cracked pepper
1/4 cup Thai sweet chile sauce (i.e. Mae Ploy) + additional sauce to serve as a condiment
1/4 cup finely minced lemongrass
1 teaspoon minced garlic
1 tablespoon fresh orange zest
2 tablespoons chopped cilantro
1 cup toasted sesame seeds
2 tablespoons vegetable oil
1 tablespoon dark sesame oil
Garnish: lightly dressed greens, grape tomatoes, orange slice

1) Preheat oven to 400 degrees F.
2) Combine chicken, panko, egg substitute, salt, pepper, chile sauce, lemongrass, garlic, orange zest an cilantro in a large bowl; mix just to combine. Divide the mixture into 8 equal portions (about 1/3 cup each) and shape into oval rissoles. spread sesame seed in a flat plan. Coat both sides of rissoles with sesame seeds.
3) Heat vegetable and sesame oil in a large nonstick saute pan. When oil begins to shimmer add rissoles to pan and cook for 2 minutes per side. Transfer to a large baking sheet and bake for 15 minutes.
4) Line a serving platter with lightly dressed greens. Top with rissoles. Scatter with grape tomatoes. Top with an orange wheel. Yield: 8 rissoles.


Martha said...

This is the second time in a week that sweet chili oil has been mentioned -- I've never heard of it before. It comes in a big bottle -- at last, another recipe to use it in!


Jersey Girl Cooks said...

These look great. Mary, your photos get more beautiful everyday.

Anonymous said...

I've never heard of these. Thanks for sharing. As for picky eaters, I have the king. He can spot a "green thing" of microscopic preportions!

Cathy said...

Oh yum. Mae Ploy sweet chili sauce is one of my favorite condiments. I have to laugh at the mental picture of your grandson and the sesame seeds. Why do they do that!!!!!

Veronica said...

How beautiful looking, Mary! I haven't cooked much with lemongrass-but I do like it a lot.

Pam said...

What a clever recipe. I've never had a rissole before...I'll have to give this recipe a try.

Joanna said...

these look soo delicious and fresh. i love sesame seeds. there's just something about them- they have a crazy, distinct flavor. these would taste delicious on some noodles.

Allie said...

These look amazing! The flavors sound so good together, I'm bookmarking this one!!

Anonymous said...

We tried this and served it with soba noodles (with a little soy, ginger, and tossed with baby spinach and basil leaves) for four of us and it was outstanding! I just wished I'd made more, but I will next time. Excellent! By the way, if you have some Siracha hot sauce, you can mix sugar until it's sweet & hot. I didn't want to buy a large bottle of sweet chili sauce that I wouldn't use.

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