Vegemite Vietnamese meatball subs
This simple recipe will be the star of your next barbecue.
Where Australia and Vietnam meet with VEGEMITE meatball Banh mi.
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• 500g 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 KRAFT Creamy Mayonnaise
• Chopped red chilli or sambal oelek, to taste
• 6 long bread rolls
• 1 carrot, peeled and cut into julienne strips
• 25g mixed salad leaves
• Coriander leaves, for serving
Place the mince, onions, coriander, chili, rind, sauce, Vegemite, cornflour and pepper in a food processor and process until all ingredients are combined.
Using a tablespoon to measure, roll the mixture into 24 balls.
Heat the oil in a frying pan and cook batches of meatballs for 5-8 minutes or until cooked and brown.
Stir together the mayonnaise and chili. Set aside.
Split the rolls lengthways and fill with carrot, salad, meatballs and mayonnaise. Sprinkle with the coriander and serve immediately.
Recipes brought to you by VEGEMITE. For more information and inspiration from Australia’s favourite spread visit www.vegemite.com.au.