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Teriyaki Chicken Rissoles

Cook Time 20 mins
Servings 2


  • 300 gm Chicken mince
  • 1 bunch baby bok choy
  • 1 bunch Chinese broccoli
  • 1 Tbs tamari sauce
  • 1 Tbs mirin (Japanese rice wine)
  • 1 cm fresh ginger minced
  • 2 shallots
  • 1 clove garlic minced
  • 1/2 lime juiced
  • 1 Tbs cashew nuts chopped
  • 1 Tbs sesame oil


  • Mix together the chicken, mirin, tamari, ginger, garlic, lime juice and cashews. Use your hands to form small patties.
  • Bring a large saucepan of water to the boil. Add a steamer insert and steam the bok choy and broccoli for a few minutes until they begin to wilt.
  • Drizzle steamed vegetables with a little sesame oil and lime juice.
  • Heat the sesame oil in a frying pan and cook patties for around 3 minutes on each side, or until they are cooked through.
  • Serve patties with the green vegetables.