Prep time: 25 min – Total time: 40 min –
Makes: 6 servings
500 g pork and veal mince
2 spring onions, chopped
1/4 cup chopped coriander
1 red chilli, seeds removed
Finely grated rind of 1 lemon
1 tablespoon fish sauce
2 tablespoons VEGEMITE
2 teaspoons cornflour
black pepper, to taste
1 tablespoon oil
2/3 cup ZOOSH Just Got Laid Free Range Egg Mayonnaise
Chopped red chilli or sambal oelek, to taste
6 long bread rolls
1 carrot, peeled and cut into julienne strips
25 g mixed salad leaves
coriander leaves, for serving
PLACE the mince, onions, coriander, chilli, rind, sauce, VEGEMITE, cornflour and pepper in a food processor and process to combine. Shape a tablespoonful of mixture into a ball. Repeat to make 24 in total.
HEAT the oil in a frypan and cook batches of meatballs for 5-8 minutes or until cooked and brown.
STIR together the mayonnaise and chilli. Set aside. Split the rolls lengthways and fill with carrot, salad, meatballs and mayonnaise. Sprinkle with the coriander. Serve immediately.
SERVING Suggestion: Meatballs may be skewered and barbequed then served with Vietnamese Coleslaw.