Thai chicken balls

These snack sized treats are great for a party or as a casual starter when entertaining. Kids will love them too! Make them ahead of time and simply cook them off when you are ready.

• serves

  6

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

550g chicken mince

1 cup fresh breadcrumbs

1 tablespoon fish sauce

2 tablespoons sweet chilli sauce

2 green onions, sliced

1/4 cup chopped coriander

1/3 cup sweet chill sauce, extra

2 teaspoons lime juice

2 tablespoons peanut oil

Chilling time: 15 minutes

Instructions

Combine chicken mince, breadcrumbs, fish sauce, sweet chilli, green onion and coriander, mixing well. Roll mixture into walnut-sized balls. Refrigerate for 15 minutes.

Mix together extra sweet chilli sauce and lime juice, set aside.

Heat oil in a non-stick frying pan. Cook chicken balls in batches over medium heat until golden and cooked through.

Serve with sweet chilli dipping sauce.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.