Thai Chicken Balls

550g chicken mince
1 cup fresh breadcrumbs
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
2 green onions, sliced
1/4 cup chopped coriander
1/3 cup sweet chill sauce, extra
2 teaspoons lime juice
2 tablespoons peanut oil

Combine chicken mince, breadcrumbs, fish sauce, sweet chilli, green onion and coriander, mixing well. Roll mixture into walnut-sized balls. Refrigerate for 15 minutes. Mix together extra sweet chilli sauce and lime juice, set aside. Heat oil in a non-stick frying pan. Cook chicken balls in batches over medium heat until golden and cooked through. Serve with sweet chilli dipping sauce. Serves 6.


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