Thai chicken meatball baguettes recipe
 If you want a simple but impressive brunch or lunch, try these Thai chicken meatball baguettes. 500g/1lb 2oz chicken mince2 tbsp Thai red curry paste1 garlic clove, crushed5cm/2in piece fresh root ginger, peeled and grated2 spring onions, finely chopped2 tbsp finely chopped fresh coriander1 free-range egg, beaten50g/1¾oz panko breadcrumbsvegetable oil, for drizzling 500g/1lb 2oz chicken mince 2 tbsp Thai red curry paste 1 garlic clove, crushed 5cm/2in piece fresh root ginger, peeled and grated 2 spring onions, finely chopped 2 tbsp finely chopped fresh coriander 1 free-range egg, beaten 50g/1¾oz panko breadcrumbs vegetable oil, for drizzling 50ml/2fl oz rice vinegar50g/1¾oz caster sugar2 carrots, peeled and julienned 300g/10½oz daikon radish, julienned 50ml/2fl oz rice vinegar 50g/1¾oz caster sugar 2 carrots, peeled and julienned 300g/10½oz daikon radish, julienned 1 tbsp sriracha4 tbsp Japanese mayonnaise1 tsp ground black pepper 1 tbsp sriracha 4 tbsp Japanese mayonnaise 1 tsp ground black pepper 4 crusty mini French baguetteshandful fresh coriander sprigs ¼ cucumber, peeled into ribbons50g/1¾oz roasted salted peanuts, roughly chopped 4 crusty mini French baguettes handful fresh coriander sprigs ¼ cucumber, peeled into ribbons 50g/1¾oz roasted salted peanuts, roughly chopped Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned.Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle.For the sriracha mayo, mix all the ingredients together and set aside.To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned. To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned. Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle. Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle. For the sriracha mayo, mix all the ingredients together and set aside. For the sriracha mayo, mix all the ingredients together and set aside. To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately. To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately.