- Dairy free
- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Sesame free
- Wheat free
- 1 serve veg or fruit
These deliciously aromatic lettuce cups are full of spice and crunch - and ready in just 15 minutes.
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 500g pkt Coles Finest Australian Beef Garlic & Thyme Meatballs, crumbled
- 2 1/2 tbs red curry paste
- Vegetable oil, to shallow-fry
- 200g rice vermicelli noodles
- 8 baby cos lettuce leaves
- 1 carrot, cut into matchsticks
- 165ml can coconut milk
- Crushed peanuts, to serve
- Sliced birdseye chilli, to serve (optional)
- Coriander sprigs, to serve
- Sweet chilli sauce, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the meatballs and curry paste in a medium bowl and, wearing gloves to protect your hands, use your hands to mix until well combined. Shape the mixture into 8 small flat rissoles.
Step 2
Add enough oil to a large frying pan to reach 1cm up the side of the pan. Place over medium-high heat. Cook the rissoles, turning, for 10 mins or until browned and cooked through.
Step 3
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins or until soft. Drain well.
Step 4
Arrange lettuce leaves on a large serving platter. Divide the noodles, carrot and rissoles among the lettuce leaves. Drizzle with coconut milk. Sprinkle with the peanuts, chilli, if using, and coriander sprigs. Serve with the sweet chilli sauce.
Recipe tip
COOK. STORE. SAVE
Smart swap: Got leftover steamed or fried rice that needs using up? Either makes a great substitute for the noodles.
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Curry rissole lettuce cups
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 500g pkt Coles Finest Australian Beef Garlic & Thyme Meatballs, crumbled
- 2 1/2 tbs red curry paste
- Vegetable oil, to shallow-fry
- 200g rice vermicelli noodles
- 8 baby cos lettuce leaves
- 1 carrot, cut into matchsticks
- 165ml can coconut milk
- Crushed peanuts, to serve
- Sliced birdseye chilli, to serve (optional)
- Coriander sprigs, to serve
- Sweet chilli sauce, to serve
Description
These deliciously aromatic lettuce cups are full of spice and crunch - and ready in just 15 minutes.
Method
Step 1
Place the meatballs and curry paste in a medium bowl and, wearing gloves to protect your hands, use your hands to mix until well combined. Shape the mixture into 8 small flat rissoles.
Step 2
Add enough oil to a large frying pan to reach 1cm up the side of the pan. Place over medium-high heat. Cook the rissoles, turning, for 10 mins or until browned and cooked through.
Step 3
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins or until soft. Drain well.
Step 4
Arrange lettuce leaves on a large serving platter. Divide the noodles, carrot and rissoles among the lettuce leaves. Drizzle with coconut milk. Sprinkle with the peanuts, chilli, if using, and coriander sprigs. Serve with the sweet chilli sauce.