Thai chicken meatballs
Servings 4 people
Ingredients
- 400 g Manor Farm chicken mince
- 1 Crushed garlic clove
- 2 cm Piece finely grated peeled fresh ginger
- 3 Fresh kaffir lime leaves, finely chopped
- 1 tbsp Chopped fresh mint leaves
- 1 tbsp Chopped fresh coriander leaves
- 2 tbsp Fish sauce
- 1 tbsp Lime juice
- 1 tbsp Brown sugar
- 1 Small red chilli, seeded and finely chopped
- 1 tbsp Peanut oil
Instructions
- In a bowl mix together the chicken mince, garlic, ginger, kaffir lime leaves, mint, and coriander.
- Roll the mixture into balls using a tablespoon. Place the balls onto a large plate and place in the fridge for about 30 minutes.
- In another bowl mix the fish sauce, lime juice, sugar, and chili together and stir until the sugar dissolves.
- In a large, non-stick frying pan, heat the oil over a medium heat. Cook the meatballs, in several batches, if needed, turn them while they cook. This should take about 10 minutes or until they are light golden and cooked through.
