Step 1
For the rissoles, combine the onion, mince, breadcrumbs, egg and curry paste, then mix well. Divide the mixture into 8 portions and roll each portion into a round ball.
Step 2
Heat a large frypan over medium heat and add the oil. Add a few rissoles to the pan and flatten them slightly. Fry for about 4 minutes on each side until cooked through, then remove. Repeat for the remaining rissoles.
Step 3
When the last of the rissoles has been removed from the pan, add the curry paste, coconut cream, sugar, fish sauce and about ½ a cup of water and bring to a simmer. Add the mushrooms, cherry tomatoes, beans and chilli and simmer until the vegetables have softened, about 5 minutes. Return the rissoles to the curry sauce and simmer for a further 2-3 minutes. Stir the basil leaves through and serve with lime wedges.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
