24 January, 2017
Thai Red Curry Chicken Balls
Thai Red Curry Chicken Balls
Makes: 16
Ingredients:
- 4 slices wholemeal bread
- 1 cup protein enriched light milk
- 500g chicken mince
- 3 cloves garlic, finely grated
- 1cm ginger, finely grated
- 2 tablespoons Thai red curry paste
- 1/2 medium onion, finely diced
- 1/4 cup shredded fresh coriander
- 1 cup baby spinach, finely shredded
Method:
- Cut the crusts from the bread and discard
- Cut the bread into cubes and soak the cubes in the milk for a minimum of an hour
- Preheat an oven to 180 degrees Celsius and line 2 baking trays with a silicon mat or baking paper
- Using your finger tips to break up the soaked bread, add in the remaining ingredients and massage through your fingers until well combined
- Divide the mixture into 16 even portions and roughly shape into a ball shape then place on the prepared tray
- It is quiet a wet mixture so you are unable to roll into a tidy ball
- Bake in the preheated oven for 20 minutes
Nutritional Value per Ball:
- Calories: 88
- Total fat: 4.1g
- Total carbohydrates: 4.8g
- Protein: 7.8g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.