These chicken mince balls can be served as finger food with tootshpick either aside or placed into each ball. You can offer a selection of dipping sauces as a side for them.
1 kg chicken mince
1 cup (125g) dry bread crumbs
4 spring onions, sliced
1 tablespoon ground coriander seed
1 cup chopped fresh coriander
1/4 cup (65ml) sweet chilli sauce
2 tablespoons fresh lemon juice
oil for frying
In a large bowl, mix together the chicken and bread crumbs.
Add the spring onions, ground coriander, fresh coriander, chilli sauce and lemon juice; mix well.
Using damp hands, form mixture into evenly shaped balls that are small enough to eat with your fingers.
Heat oil in a large frypan over medium heat. Fry the chicken balls in batches until well browned all over.
