For a delicious spin on porcupine balls, try this crunchy, oven-baked Thai chicken version.
Ingredients
- 1 1/3 cups jasmine rice
- 500g chicken mince
- 2 green onions, finely chopped
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, grated
- 2 tablespoons chopped fresh coriander
- 1 tablespoon sweet chilli sauce
- 2 teaspoons finely grated lime rind
- Asian salad leaves, to serve
- Cherry tomatoes, to serve
Lime-soy dipping sauce
- 1/4 cup salt-reduced soy sauce
- 2 tablespoons lime juice
- 2 teaspoons brown sugar
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place rice in a bowl. Cover with cold water. Set aside for 1 hour. Drain. Transfer to a plate lined with paper towel.
- Step 2Line a large baking tray with baking paper. Combine chicken, onion, garlic, ginger, coriander, sweet chilli sauce and lime rind in a bowl. Roll 2 level teaspoons mixture into a ball. Place on a plate. Repeat with remaining mixture. Roll balls in rice to coat. Place on prepared tray. Cover tightly with foil.
- Step 3Bake for 30 minutes or until rice is just tender and balls are cooked through. Remove foil. Bake for 5 minutes or until golden.
- Step 4Meanwhile, make sauce Combine soy sauce, lime juice and sugar in a bowl. Serve rice balls with dipping sauce and salad.
- Low fat
- Low kilojoule
Nutrition
1969 kj
Energy
9.4g
Fat Total
2.7g
Saturated Fat
2.5g
Fibre
31.5g
Protein
91mg
Cholesterol
718mg
Sodium
62.8g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a light meal.
Related Video
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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