Vietnamese chicken balls

Not chicken’s balls…as my 6 year old calls them! They are delicious, incredibly easy and fast to make. Taken from Dr Rupy’s ‘The Dotctor’s Kitchen’ but amended – I can’t leave any recipe alone! Try them –

Turn the oven on to 180’C fan
To make the chicken balls

2 chicken breasts – I actually use only 1.5 as the remaining half breast I slice into strips and roll in the breadcrumb mixture and put in the oven with my chicken balls for my fussy 3 year old as he wont try a chicken ball. You could use both breasts. (Prob about 250-300g)

2 garlic cloves peeled

a piece of lemongrass – the hard end removed

a thumb sized amount of ginger, peeled

bunch of corriander or flat leaf parsley

2 tbsp soy sauce – I’ve used both dark and light, it doesn’t matter

3 spring onions, or one smallish red onion

2-3 largeish chesnut or forestier mushrooms

half a sachet of solid coconut cream

Chop all the ingredients roughly and put them into the food processer/mixer/whizzer
To make the breadcrumb mixture

roughly half and half of milled linseed or flaxseed (from Aldi) and natural breadcrumbs.

a sprinkling of salt

mix it together and spread onto a plate with a lip

Take handfuls of the chicken mixture – about golf balls sizes – and drop them onto the breadcrumb mixture – the balls are quite wet but as you roll them in the breadcrumbs they dry up and are nicely coated.

pop them onto a baking tray – you can grease this with coconut oil if you want

you should be able to make about 10-12 balls depending on how big they are

pop them into the oven and bake for between 15-25 mins. This is dependent on how big the chicken balls are. I use Heston’s precision thermometer to check the temperature as sometimes they take a bit longer to cook. If you are also doing chicken strips then they will generally be done first in about 15 mins.
dipping sauce

2 tbsp full fat creme fraiche to 1 tsp mango chutney and mix

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