Step 1

Place mince, breadcrumbs, half the sweet chilli sauce, green onion, ginger, half the garlic and half of the soy sauce in a bowl. Season with salt and pepper. Mix well to combine. Shape mixture into 12 rissoles.

Step 2

Heat oil in a large frying pan over medium-high heat. Cook rissoles for 4 to 5 minutes each side or until browned. Transfer to a plate.

Step 3

Add onion to pan. Cook, stirring occasionally, for 3 minutes or until onion just starts to soften. Reduce heat to low. Add lime leaves, lemongrass and remaining garlic. Cook for 30 seconds or until fragrant. Add peanut butter, sugar and remaining sweet chilli sauce. Cook for 30 seconds. Gradually stir in stock. Scoop any cream off top of coconut milk and add to pan with remaining soy sauce. Bring to a simmer.

Step 4

Return rissoles to pan. Simmer, covered, for 10 to 12 minutes or until rissoles are cooked through and sauce has thickened. Add remaining coconut milk. Season with salt and pepper. Cook for 2 minutes or until heated through.

Step 5

Serve rissoles with rice, cucumber, chilli and coriander.