THAI-STYLE CHICKEN MEATBALLS

PREPARATION TIME: 15 MINS COOKING TIME: 10 MINS SERVES 2 (AS A MAIN)

350g small orange sweet potato,

sliced into rounds

2 cups mixed salad leaves 1 cup bean sprouts

1 carrot, cut into short,

thin sticks

80g green beans, trimmed,

diagonally sliced

1 Tbsp sweet chilli sauce or

gluten-free sweet chilli sauce 1 Tbsp fresh lemon or lime juice

Meatballs

250g lean chicken breast mince 2 tsp finely grated ginger

1 garlic clove, crushed

1/2 small red chilli, seeded (if

desired), finely chopped 2 green shallots, trimmed,

finely chopped

1 tsp fish sauce

2 Tbsp finely chopped coriander 35g (1/2 cup) fresh breadcrumbs, made from wholemeal grain bread or gluten-free breadcrumbs

Olive oil cooking spray

1 Preheat oven to 180°C (fanforced). To make the meatballs, line a baking tray with baking paper. Combine the chicken mince, ginger, garlic, chilli, shallots, fish sauce, coriander and breadcrumbs in a medium bowl. Shape mixture into small balls, using 2 tablespoons of mixture, and place on the prepared tray.

2 Spray meatballs with cooking spray and bake for 10-12 minutes, or until just cooked through.

3 Meanwhile, put the sweet potato in a medium microwavesafe dish. Add 60ml (1/4 cup) water. Cover and cook on High/100% for 5 minutes or until just tender. Drain and set aside to cool slightly. 4 Combine the salad leaves, bean sprouts, carrot and beans in a medium bowl. Gently toss the cooled sweet potato slices into the salad. Combine the sweet chilli sauce and lemon or lime juice in a small jug. Serve the meatballs with the salad and drizzled with the chilli sauce.