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