-
500 g Chicken mince
-
1 Egg
-
15 g Panko breadcrumbs
-
5 ml salt
-
100 g Corn Kernels
-
2 garlic clove finely grated
-
Zest of 1 lemon
-
Juice of 1 lemon
-
40 ml finely chopped coriander
-
60 ml Chopped spring onion
-
Black Pepper
-
Sunflower Oil for deep frying
-
Roasted Red Pepper Sauce
-
2 red pepper, quartered, seeds removed
-
30 mlo olive oil
-
40 ml finely chopped coriander
-
2 garlic clove finely grated
-
15 ml sweet chilli sauce
-
30 ml red wine vinegar or cider vinegar
-
1 chilli, seeded and chopped
-
Salt and pepper to taste
- Place the peppers on a baking tray and roast for about 30 minutes at 200°C. Place peppers immediately in a plastic bag and seal. Leave to sweat. Once cooled – remove the skins.
- Place the peppers with the rest of the sauce ingredients in a jar and use a stick blender to blend till smooth. Taste and adjust the seasoning.
- Mix together all the chicken meatball ingredients (except the sunflower oil) and shape meatballs the size of golf balls with your hands (wet your hands lightly).
- Pour about 5mm sunflower oil into a frying pan and heat. Fry the meatball on medium heat on both sides until cooked and golden brown. Drain on kitchen paper and serve with the sauce on the side.
