A perfectly paleo dish to energise the whole family, one lip-smacking bite of chicken at a time. The delicate flavours of the wakame seaweed are a gorgeous match for the Asian chicken.
- 500 g chicken mince
- 1 egg
- 1 long red chilli, finely diced
- 1 garlic clove, finely diced
- 1 tbsp fresh coriander, finely chopped
- 2 tbsp green onion, diced
- 1 cm cube fresh ginger, grated
- 2 tbsp fish sauce
- 1 tsp sesame oil
- zest of 1 lime
- 2 tbsp fresh lime juice
- 2 tbsp coconut oil
- 15 g dried wakame seaweed
- 1 cup broccoli florets
- 1 tsp ghee
- 3 fresh shitake mushrooms, sliced
- 1 garlic clove
- pinch of sea salt
- 1 medium cucumber, finely sliced
- 2–3 radishes, sliced
- 2–3 tbsp green onion, finely sliced
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 1 tbsp extra virgin olive oil
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tbsp coconut aminos
- ½ tsp chopped red chilli
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.
Combine all chicken ball ingredients in a mixing bowl and use your hand to mash and incorporate together. Roll into mini golf-size balls.
Heat coconut oil in a frypan on medium heat and add chicken balls, flattening a little with a spatula. Cook for 5–7 minutes each side.
Meanwhile, place dried wakame in a pot of simmering water to soften for 5 minutes. Remove and drain under cold water, set aside. Reserve the simmering water and bring it to the boil. Add broccoli and cook for 1–2 minutes, drain under cold water, set aside.
Heat ghee and cook sliced shitake mushrooms for 2 minutes on each side, adding diced garlic half way through. Season lightly with sea salt.
Chop rehydrated wakame and combine with broccoli, shitake, cucumber, radish, green onion and sesame seeds. Whisk the dressing ingredients in a bowl and toss through the salad. Serve with chicken balls.
• Instead of wakame you can top the salad with dulse flakes or sliced nori sheets. Kelp or rice noodles can also be added to this salad.
• Chicken can be replaced with fish and prawns for Thai-inspired fish cakes, just add some tapioca flour for binding.
• Coconut amino sauce is made with aged coconut nectar/sap and sea salt, together with a few flavour additions such as chilli, garlic or onion powder. It’s a gluten-free, soy-free and MSG-free sauce that can be used instead of a regular soy sauce.
Recipe from Eat Drink Paleo Cookbook by Irena Macri, with photographs by Irena Macri. Published by Irena Macri.