2 lbs. chicken breast fillets
3 teaspoons sunflower oil
2 cloves garlic, crushed
1 teaspoon fresh ginger, grated
1 bunch spring onions, chopped
2 large eggs
1 oz. finely chopped fresh coriander or mint
Grated zest of one lemon
Salt and pepper to season
1 cup fresh white breadcrumbs
1 bottle sweet chili sauce
Little oil for frying
Method: Put chicken in a food processor and process until fine. Add the remaining ingredients, except breadcrumbs and chili sauce. Season to taste with salt and pepper and stir in the breadcrumbs.
Roll the mixture into small balls and refrigerate for 30 minutes. Pour a little oil in a roasting pan to coat the base and bake it in a preheated oven on 325°F for 20 minutes, stirring once during the cooking.
Remove from the oven and add the sweet chili sauce. Gently stir until balls are well coated. Serves 10