No mess rissole or the traditional mince version are both here for you!
I’m a patty person, less food down your top especially if serving at a party as a finger food, but there is nothing better than enjoying the traditional one my mum makes, devouring in your hands!
Ingredients
500g chicken mince
3 spring onions
3 medium mushrooms
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoons chicken stock powder
Lettuce (cos or iceberg)
Hoisin sauce
Method
In a bow combine the mince, mushrooms diced, spring onions finely chopped, sauces and chicken stock powder.
Roll into patties with wet hands and shallow fry in some canola oil on medium heat until golden on each side.
Once cooked place on paper towel to remove excess oil.
Pull apart your lettuce and place a patty in each lettuce cup.
Top with some hoisin sauce and enjoy!
Traditional san choy bau option; Fry up the onion, mushroom and some minced garlic in a pan. Add 2 teaspoons of cornflour to the mince then add to the veggies and fry all together until chicken is cooked, adding sauces half way. Fill lettuce cups with mince mixture and fold up into a parcel to eat.
Chanel's Tapas Bar 