Chicken and lemongrass balls

Chicken and lemongrass balls

By
From
Tiffiny's Lighten Up Cookbook
Makes
10-12
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 stick lemongrass, finely chopped, white part only
200g minced chicken
1 shallot, finely diced
1 garlic clove, minced
1 carrot, grated
1 red chilli, seeded and chopped
1 teaspoon tamari
few drops fish sauce
1 egg, beaten
1 tablespoon fresh coriander, chopped
2 tablespoons breadcrumbs
2 tablespoons extra-virgin olive oil

Dipping sauce

Quantity Ingredient
2 red chillies, seeded and finely chopped
1/2 garlic clove, chopped
2 tablespoons fresh coriander, chopped
2 tablespoons lime juice
1 teaspoon fish sauce
2 tablespoons tamari

Method

  1. Combine the meatball ingredients in a large bowl and roll tablespoons of the mixture into balls. Flatten slightly with wet hands.
  2. Arrange the rolled chicken balls on a plate lined with plastic wrap. Cover and rest in the fridge for 20 minutes.
  3. To make the dipping sauce, combine all the ingredients in a screwtop jar and shake well.
  4. Fry the meatballs in the oil over medium heat in batches for approximately 7 minutes, until they are cooked through. Drain on paper towel.
  5. Serve with the dipping sauce on the side.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again