Ever heard of Oriental chicken balls? We tell you how to create and enjoy them



400 g chicken mince

1/2 medium onion, finely chopped

1 tsp freshly grated ginger

1 clove garlic, crushed

1 cup grated baby marrows (about 4 large marrows)

1 Tbs fish sauce

1 Tbs finely chopped fresh mint leaves

1 Tbs finely chopped fresh coriander

Milled pepper

1 Tbs olive oil or sesame oil

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




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