
CHICKEN AND CORN MEATBALLS
(Serves 4)
INGREDIENTS
500 g chicken mince
1 free range egg
15 g panko breadcrumbs (dried breadcrumbs)
5 ml salt
100 g corn kernels
2 garlic cloves, crushed
Zest of 1 lemon
Juice of 1 lemon
40 ml chopped coriander
60 ml chopped spring onion
Black pepper
Sunflower oil for frying
ROASTED RED PEPPER SAUCE:
2 red pepper, quartered, seeds removed
30 ml olive oil
40 ml coriander, chopped
2 garlic cloves, crushed
15 ml sweet chilli sauce
30 ml red wine vinegar or cider vinegar
1 chilli, seeded and chopped
Salt and pepper to taste
METHOD
- Place the peppers on a baking tray and roast for about 30 minutes at 200°C. Place peppers immediately in a plastic bag and seal. Leave to sweat. Once cooled – remove the skins
- Place the peppers with the rest of the sauce ingredients in a jar and use a stick blender to blend till smooth. Taste and adjust the seasoning.
- Mix together all the chicken meatball ingredients (except the sunflower oil) and shape meatballs the size of golf balls with your hands (wet your hands lightly)
- Pour about 5mm sunflower oil into a frying pan and heat. Fry the meatball on medium heat on both sides until cooked and golden brown. Drain on kitchen paper and serve with the sauce on the side.
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