Chia chicken meat­ball let­tuce cups

serves 4| prep 20 mins | cook­ing 15 mins

taste.com.au - - COOK IT NOW -

40g ( 14 ⁄ cup) chia seeds 500g chicken mince 75g ( 3 ⁄4 cup) rolled oats 2 green shal­lots, thinly sliced 1 stem lemon­grass, pale sec­tion only, finely chopped 1 tsp salt 1 tbs veg­etable oil Baby cos let­tuce leaves, to serve 1 Le­banese cu­cum­ber, peeled into rib­bons 1 cup fresh mint leaves Sliced fresh red chilli, to serve (op­tional) Lime wedges, to serve

tangy peanut dress­ing

2 tbs crunchy peanut but­ter 60ml ( 14 ⁄ cup) fresh lime juice 12 ⁄ tsp finely chopped gar­lic 60ml ( 14 ⁄ cup) veg­etable oil or other neu­tral-tast­ing oil

1 Com­bine chia seeds with 125ml ( 1⁄ cup) 2 wa­ter in a large bowl. Set aside for 20 min­utes, un­til the wa­ter is ab­sorbed and mix­ture is thick and gel-like. 2 Mean­while, for the tangy peanut dress­ing, place the peanut but­ter, lime juice and gar­lic in the bowl of a small food pro­ces­sor and process un­til smooth. Add the oil and 2 tbs wa­ter and process un­til well com­bined and the dress­ing is the con­sis­tency of pour­ing cream. Add more wa­ter, 1 tsp at a time, to thin if nec­es­sary. Sea­son with salt. Trans­fer to a serv­ing bowl and set aside. 3 Add the chicken mince, oats, shal­lot, lemon­grass and 1 tsp salt to the chia mix­ture. Use your hands to mix un­til well com­bined. Roll ta­ble­spoon­fuls into balls. 4 Heat oil in a large non-stick fry­ing pan over medium-high heat. Cook meat­balls, in batches, turn­ing of­ten, for 3-4 min­utes or un­til golden and cooked through. Trans­fer the meat­balls to a plate. 5 Serve the meat­balls in let­tuce leaves with cu­cum­ber rib­bons and mint leaves. Driz­zle with the peanut dress­ing, scat­ter with chilli, if us­ing, and serve with lime wedges. PER SERVE • 32g pro­tein • 41g fat (7g sat­u­rated fat) • 15g carb • 8g di­etary fi­bre • 570 Cals (2381kj)

tips!

Make a dou­ble batch of meat­balls and pack some for lunch the next day. Swap lemon­grass for fresh thyme for an Ital­ian flavour or smoked pa­prika for a Span­ish kick.

“I adore the fresh lemon­grass flavour and soft tex­ture of these meat­balls. Chia seeds add a pro­tein punch and help bind the meat­balls with­out eggs or bread­crumbs.” Mar­ion Grasby

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