Ingredients

Method

• 4 free-range chicken breasts
• 2 cloves garlic, crushed
• 1 fresh red chilli, chopped
• ¼ cup chopped coriander
• 1 free-range egg
• ¼–½ cup breadcrumbs
• Sea salt and freshly ground black pepper
• 2 T olive oil
• Red spring onions, for garnishing
For the Asian dipping sauce, whisk together:
• ¼ cup oyster sauce
• 2 cloves garlic, crushed
• 1 x 5 cm piece ginger, grated
• Juice of ½ lemon
• 2 T honey

Method

Ingredients

Preheat the oven to 180°C.
Chop the chicken into small pieces and place in a blender, then pulse until minced.
Remove from the blender and fold through the garlic, chilli, coriander and egg, adding breadcrumbs, as needed, to help combine. Season to taste.
Place a pan over a medium to high heat and add the oil.
Mould the minced chicken into bite-sized balls and fry in the hot oil for 5 minutes, or until golden.
Transfer to a baking tray and finish off in the oven for 2 to 3 minutes.
Thinly slice the spring onions and place in ice-cold water to curl.
Serve the warm chicken frikkadels piled in shallow bowls with a drizzle of Asian dipping sauce and a handful of crisp spring onion curls.