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Lilydale’s Asian-style mini burgers with coleslaw and satay sauce

Prep time: 10 minutes

Cooking time: 10 minutes

Serves: 6



2 x 400gm packets Lilydale chicken rissoles

1 tbsp olive oil

¼ small red cabbage, finely shredded

c small green cabbage, finely shredded

1 large carrot, grated

2 green onions, thinly sliced

¼ cup coriander leaves, finely chopped + extra sprigs, to serve

Zest and juice of 1 lime + extra wedges, to serve

⅓ cup satay sauce

12 small brioche buns, split

Sweet potato fries, to serve



1. Heat oil in a large non-stick frying pan over medium-high heat. Cook rissoles for 3 to 4 minutes, in batches, if necessary, on each side or until browned and cooked
through. Set aside on a plate loosely covered with foil.

2. In a large bowl combine cabbage, carrot, onion, coriander and lime zest and juice. Season and toss to coat.

3. Top buns with satay sauce, coleslaw and rissoles. Serve with coriander sprigs, lime wedges, remaining coleslaw and sweet potato fries.

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