Served with sweet chilli sauce, these ginger and lemongrass meatballs are sure to become a weeknight favourite.
• 2 garlic cloves, chopped
• 3cm piece fresh ginger, peeled
• 2 small red chillies, roughly chopped
• 1 stalk lemongrass, bruised
• 4 green onions, roughly chopped
• 1/2 cup coriander leaves
• 750g pork mince
• 1 egg, lightly beaten
• Olive oil cooking spray
• 2 Lebanese cucumbers
• 2 cups steamed SunRice Jasmine Fragrant Rice and sweet chilli sauce, to serve
Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.