GOOD FOR:
Nibbles before party or as an entree when added to cous cous or another type of salad
Note: You could substitue fish or chicken if you like
BUY
Grab 1kg of chicken mince
1 x bunch of corriander
Hoisien sauce x 3 tablespoons
Coconut creme x 250ml
Pinch salt and bit of pepper
UTENSILS
Blender
Muffin tin
Oven
METHOD
Put all in a blender (Corriander stalks and all!)
Pulse for 5 minutes until pureed
Spray a mini muffin tin with cooking oil
Dollop the mince into the muffin tin spaces
Cook in 180degree oven for 25 mins until browned or cooked
PREPARATION TIME
20mins max
EAT
Eat with a dipping sauce or add to cous cous salad and paint the balls with sweet chilli or something like it.
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