Coriander Thai Scented Chicken Kofta

Coriander Thai Scented Chicken Kofta

Coriander Thai Scented Chicken Kofta

Coriander Thai Scented Chicken Kofta

(Makes approx 20 little koftas)

2 x 225g chicken breasts, skinless

20 grams fresh coriander, chopped

6 grams (¼) red chilli, diced fine

2 kaffir lime leaves, stems removed and finely chopped

12 grams (1 stem) lemon grass, finely chopped

1 tablespoon fish sauce

1 tablespoon panko breadcrumbs, or cooked fine rice noodles (GF) – squeeze out excess water with a cloth & chop finely.

 

  1. Place ingredients (apart from breadcrumbs or noodles) into a food processor. Blend until smooth.
  2. Place chicken mixture in a bowl, add the breadcrumbs or noodles and gently mix.
  3. Shape chicken into small round balls about walnut size.
  4. Heat a flat tray in oven, drizzle a little oil on it and lightly wipe with kitchen paper.
  5. Place chicken on tray and cook in hot oven at 200 C for 8-10 minutes, turning once.
  6. Thread onto bamboo skewers and serve with chilli & coriander dip

 

 

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