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
The recipe has already been added to your recipe book.
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