Speedy Thai chicken rissoles with mango salad

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Dinner in just 10 minutes – try this light and tasty Thai chicken rissoles with mango salad recipe.

Prep : 10 Minutes

Cook : 10 minutes

total time : 20 minutes



  • 500g chicken mince
  • 2 tbs Gourmet Garden Thai Seasoning
  • 1 tbs grapeseed oil
  • 1/3 bunch fresh mint
  • 250g pkt zucchini noodles
  • 80g mixed salad leaves
  • 1 large mango
  • 80g (1/2 cup) sweet chilli- flavoured cashews
  • 1 lime
  • Kewpie Mayonnaise Sriracha Flavour, to serve



  1. Heat a large non-stick frying pan over medium-high heat.
  2. Place chicken and Thai seasoning in a bowl. Use clean hands to mix until well combined.
  3. Once pan is hot, add oil. Use wetted hands to shape into 8 small patties. Cook patties for 2 minutes then turn over. Cover and cook for a further 3 minutes or until cooked through.
  4. Meanwhile, pick mint sprigs then arrange zucchini, salad leaves and mint on a serving platter. Thinly slice the mango and add to the platter. Sprinkle with the cashews. Cut the lime into wedges.
  5. Arrange the rissoles on the platter and serve with mayonnaise and lime wedges.


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