Asian chicken balls

Recipe from: 26 October 2010

Ingredients 10
Servings 1
Minutes 10 mins


Serving Change
  • 400
    chicken mince
  • 1/2
    medium onion, finely chopped
  • 1
    freshly grated ginger
  • 1
    garlic, crushed
  • 1
    grated baby marrows (about 4 large marrows)
  • 1
    fish sauce
  • 1
    finely chopped fresh mint leaves
  • 1
    finely chopped fresh coriander
  • Milled pepper
  • 1
    olive oil or sesame oil


10 mins
Mix all ingredients together, except the oil.

Shape into small balls.

Heat the oil in a non-stick pan and fry the chicken balls for 8 to 10 minutes over medium heat until firm and cooked through.

Drain on paper towel.

Serve as a snack with tomato or sweet chilli sauce for dipping or as part of a balanced meal with brown basmati rice and steamed vegetables.

Delicious things to add:

* Roll the raw chicken balls in sesame seeds before frying.

* Omit the Oriental flavours (ginger, chilli, fish sauce, coriander, mint) and add some finely chopped fresh parsley. Pop the chicken balls into a homemade tomato sauce (Best Basics, pg 132) and bake in a preheated oven at 180°C. Serve with wholewheat pasta or rice for an Italian take.

* Flatten the chicken balls into burger patty shapes and serve on a wholewheat seed roll with shredded cucumber, mashed avocado, pickled ginger and a little smear of reduced fat mayo.

 Things you should know:

* Freeze the chicken balls in portions and defrost as you need them.

* Don’t crowd the pan or the chicken will boil rather than fry. Rather cook the balls in batches.

* Reduce the fat content by baking the chicken balls in a preheated oven at 200°C for 15 minutes or until cooked through.

* To reduce the salt content leave the fish sauce out of this recipe



Read more on: poultry  |  shallow-fry  |  slow cook


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