A classic dish that will complement a light Thai dinner with friends. Why take out when you can stay in?
Ingredients
- 500g chicken mince
- 200g green prawns, peeled, chopped
- 1/2 teaspoon cracked black pepper
- 2 kaffir lime leaves, deveined, very finely chopped
- 3cm piece fresh ginger, finely grated
- 2 garlic cloves, crushed
- 2 tablespoons soy sauce
- 1/2 cup panko breadcrumbs
- 125g can corn kernels, drained
- 1 tablespoon sunflower oil
- Sweet chilli dipping sauce, to serve
- Lime wedges, to serve
- Fresh coriander sprigs, to serve
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
- Step 2Combine mince, prawn, pepper, lime leaves, ginger, garlic, soy sauce, breadcrumbs and corn in a bowl. Season with salt. Roll level tablespoons of mixture into balls.
- Step 3Heat oil in a large frying pan over medium-high heat. Cook meatballs, in 2 batches, turning, until just golden. Transfer to prepared tray.
- Step 4Bake meatballs for 15 to 20 minutes or until browned and cooked through. Serve with Sweet Chilli Dipping Sauce and lime wedges and sprinkled with coriander sprigs.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
709 kj
Energy
6.6g
Fat Total
1.5g
Saturated Fat
1g
Fibre
19.6g
Protein
72mg
Cholesterol
536mg
Sodium
7.3g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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