- 400g Button, Cup or Flat Mushrooms
- 3 green onions, roughly chopped
- 3 tbs vegetable oil
- 2 tbs coriander paste or lightly dried coriander
- 400g pork mince
- 2 tbs red curry paste
- 1 egg
- 1 cup fresh breadcrumbs
- Vegetable oil, for cooking
- Iceberg lettuce, sweet chilli sauce and lime wedges, to serve
| - Finely chop mushrooms by hand or alternatively, pulse in a food processor. Add chopped green onions to mushroom mixture
- Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushroom mixture and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean
- Add coriander paste to the mushrooms with the mince, curry paste, egg and breadcrumbs, mix until well combined
- Shape into balls with damp hands. Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold meatballs together when cooking)
- Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches for 8-10 min, shaking pan often or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges
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