(Serves 4)


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


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


  • 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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