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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.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Grow Vietnamese coriander — laksa leaf, pho garnish, salad
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Grow Vietnamese coriander — laksa leaf, pho garnish, salad