Curry Rissole in Lettuce Cups

Ingredients

• 500 grams mince beef
• 3 tablespoon Valcom red curry paste-
• 1 egg, lightly whisked
• 1/2 cup breadcrumbs
• Oil to shallow fry
• 200 g vermicelli noodles
• 8 baby cos lettuce leaves
• Coriander leaves, crushed peanuts and sliced chilli to serve (optional)
• Quick Carrot and Daikon Pickle:
• 2 carrots peeled, cut into matchstick
• 1/2 large daikon peeled and cut into thick matchstick
• 2 tablespoon salt
• 1/3 cup caster sugar
• 1/3 cup hot water
• 2/3 cup white vinegar
• 1/3 cup rice wine vinegar

Method

1. Place the mince beef and curry paste in a bowl, add the lightly whisked egg and wearing gloves to protect your hands. Use your hands to mix until well combined, add the breadcrumbs slowly until the mixture hold together. Shape the mixture into small flat rissoles.
2. Add enough oil to a frying pan to reach 1cm up to the side of the pan. Place over medium heat. Cook the rissoles until browned and cooked through.
3. Meanwhile, place the vermicelli noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain well.
4. Arrange lettuce leaves on a large serving platter. Divide the noodles, rissoles among the lettuce. Add the carrot and daikon pickles and drizzle with the liquid pickle before eating. Sprinkle with crushed peanuts, chilli and coriander leaves.
5. To make quick Carrot and Daikon Pickle (can be made in advance)
6. Rinse carrot and daikon in water and strain
7. Add salt and carrot and daikon into a large bowl with enough water to cover, let set for at least 30 minutes.
8. Add sugar and water into another bowl and stir until sugar is all dissolved
9. Add the vinegars and mix again until dissolved
10. Add the carrot and daikon into the pickle juice and leave to pickle for at least 1 hr. The longer the better - these will literally keep forever and taste better over time.

Product used in recipe

• Valcom - Curry Paste Red