Thai Chicken Balls

Makes 6

• 250g chicken, breast or thigh, roughly chopped

• 1 Spanish onion, peeled and quartered

• 1/2 cup (80g) roasted, salted cashews

• 3 tablespoons (45g) Gourmet Garden Thai Blend

• 1 tablespoon lime zest

• 1/4 cup (60g) olive oil

Place the chicken into the thermo bowl.

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Remove and set aside. Place the onion and cashews into the thermo bowl.

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Scrape down the sides. Add chicken mince, Thai blend and lime zest.

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Roll one tablespoon of the mixture into a ball. Over medium heat, heat the oil in a nonstick frying pan, gently fry the balls in batches, stirring for 4 to 6 minutes or until cooked and golden brown.

OPTIONAL: Serve with sweet chilli sauce to dip or our Quick Dipping Sauce.