Asian Inspired Chicken and Veggie Balls

I have been putting off making this for so long because i didnt have a food processor. My parents thankfully took note of my not so subtle hints and bought both a food processor and a stick mix. Super happy with both 😀

This recipe can be used to make chicken patties, balls or (as i usually do) fill them in wonton wrappers to make the best dim-sims ever. You can also add a bit of bread crumbs to the mix if you want crispier balls.

You will need:

500 gm skinless chicken thighs (some fat left)

2 spring onions (greens included) chopped

1.5 tablespoons of freshly minced ginger

1 teaspoon minced garlic (one small clove)

1 cup chopped cabbage

1/4 cup finely chopped carrots

1.5 tablespoons kecap manis (sweet soy sauce)

2 tablespoons fish sauce

1.25 teaspoons salt (to taste)

sprinkle of pepper

To make:

Blitz everything in your food processor until it forms a smooth paste. Do not over-process. It should be a little bit thicker than sausage meat consistency. To ensure even processing, scrape sides between pulses.

Form into balls by wetting hands with a bit of water. You will need about 1 tablespoon of the mix per ball.

Shallow fry in some oil over medium heat. Stir around in the pan to ensure even colouring and that they cook all the way through.

Serve alone as a snack with some sauce or in a sandwich, or whatever you fancy!

I had mine last night with some home-made chilli sambal and cucumbers


You can vary the flavour of this by adding some fresh corriander, chilli, lemon grass etc.

You can increase or decrease the amount of vegies in the mix (but dont add too much).

Make a large (1.5kg) batch at once and divide into bags to freeze. Saves you from having to pull out the food processor too many times, and it makes for a convenient mid-week meal.


6 thoughts on “Asian Inspired Chicken and Veggie Balls

  1. Oh yum…to make dim sims do you put the meat raw into the wrapper and then deep fry or would you fry the meat first?

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