Thai Chicken Balls
I love these flavoursome but healthy Thai Chicken Balls as they are oven - baked in mini-muffin pans. Great for party finger food but also served as a main with coconut rice and a salad – which is what our family is having for dinner tonight. Makes 24. Serve with a soy dipping sauce or sweet chilli sauce.
500g chicken mince
¼ cup oyster sauce
2 cloves garlic, crushed
1 teaspoon ginger, crushed
1 teaspoon minced chilli
1 tablespoon self-raising flour
1 tablespoon fish sauce
1/4 cup finely chopped coriander and/or basil
150ml coconut cream
Preheat oven to 200˚C/180˚C fan-forced. Grease a 24 hole non-stick mini muffin pan.
Combine all ingredients in a large bowl.
Place tablespoons of mixture into prepared pans.
Bake for 15 minutes or until cooked.
Serve with dipping sauces.