Chicken, mushroom and sesame meatballs
|250 g||button mushrooms — minced|
|20 ml||fresh ginger — finely grated|
|3||spring onions — sliced|
|250 g||chicken breast fillets — minced|
|60 ml||sesame seeds — white|
|flour — for coating|
|oil — for frying|
|15 ml||sweet chilli sauce|
|5 ml||lime juice|
|10 ml||fresh ginger — finely grated|
Heat the oil in a pan and fry the mushrooms and ginger for 4 – 5 minutes. Transfer the mixture to a bowl and allow to cool completely before mixing in the spring onions, chicken mince and sesame seeds. Using floured hands, shape spoonfuls of the mixture into cocktail-size meatballs. Heat the oil in a pan and gently fry the meatballs for 5 – 7 minutes, or until golden and cooked.
Combine all of the ingredients in a small bowl and serve with the meatballs.
Recipe reprinted with permission of Mushroom Farmers’ Association.