Thai chicken meatball baguettes

Step 1

Preheat the oven to 220C/200C Fan/Gas Line a baking tray with baking paper.

Step 2

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.

Step 3

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.

Step 4

For the sriracha mayo, mix all the ingredients together and set aside.

Step 5

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.