These yummy Thai-style bites comeon the menu from time to time. They are wheat, gluten and dairy free and are medium-spiced; we serve them with a coconut-lime dipping sauce.
- 500 gm skinless chicken breast – cut in small pieces
- 200 gm roasted cashew nuts
- 2 cm grated fresh ginger
- 3 spring onions – chopped roughly
- 1/2 cup fresh coriander
- 1 tbsp lime juice
- 1 tsp white pepper
- 1 tsp salt
- 1 tbsp fish sauce
- 1 tbsp green or red curry sauce
Put cashews, ginger, spring onions and coriander in a food processor bowl. Process until the nuts are finely chopped.
Add the rest of the ingredients and process till all ingredients are minced together.
Roll in to balls – size is up to you.
Saute in olive oil till brown on both sides and cooked through the middle.
Serve with salad greens.
(C) Morrison Street Cafe 2012