Wow, this is an absolute weekday cracker.
And it is Bill Granger. A man I have doubted but am now totally buying into!
I suspect that our addition of the chilli flakes was a necessary addition – and don’t hold back on the hot sauce if you like it hot – though the rest could not be doubted. Great flavor, moist and so easy to prepare.
And healthy. Seriously healthy.
Bill, you won me over with this one. The doubt is gone – your simple cooking is a real winner!
(Double this recipe as we did; you will have the best lunch at work the next day! He claims it served 4 though it is so good and so healthy, just keep going.)
4 tbsp canola oil
250gm button mushrooms, stalks removed, finely chopped (or food processed as we did)
2 garlic cloves, finely chopped
500gm chicken mince
1 tsp finely chopped fresh ginger (do 1 tbsp and you won’t look back)
1 tbsp light soy sauce
1 tsp sesame oil
1 tbsp chilli flakes
½ tsp freshly ground black pepper
1 or 2 heads of cos lettuce, leaves separated
1 small red onion, sliced into thin rings
Small handful of coriander leaves
- Heat a large frypan over a medium-low heat, add 1 tbsp of the oil and cook the mushrooms and garlic until nearly all the moisture has evaporated; remove the mushroom mixture from the pan and cool.
- Combine the mince, ginger, soy sauce, sesame oil, pepper, chilli flakes and mushroom mixture and mix well. Use 2 tbsp of the mixture at a time to role the small, football-shaped croquettes.
- Heat the remaining oil in the frying pan over a medium-high heat. Add the croquettes, turning occasionally for 5 – 7 minutes or until golden all over and cooked through.
- Serve the chicken in the lettuce leaves with a few onion rings, a small handful of coriander and a good squeeze of hot sauce.
- Thank me later!