INGREADIENT

• 500 g lean chicken mince
• 1/4 cup breadcrumbs
• 2 tbs sweet chilli sauce
• 2 garlic cloves large
• 1 shallot thinly sliced
• 1 tbs Thai fish sauce
• 1 tsp minced lemon grass
• 1/2 tsp minced ginger
• 1 lime juiced
• 1/4 cup fresh coriander chopped
• 1 dash oil for frying
• 4 cup mixed salad leaves
• 200 g cherry tomatoes halved
• 1/2 red onion thinly sliced
• 1 carrot grated
• 1 Lebanese cucumber thinly sliced
• 1/4 cup mint leaves
• 1/4 cup coriander
• 1/4 cup crushed peanuts *to garnish:
• 1 lime juiced
• 3 tbs sesame oil
• 1 tbs Thai fish sauce
• 1 tbs fresh coriander chopped
• 2 tsp soy sauce
• 2 tsp coconut sugar
• 2 tsp Sweet chilli sauce
• 2 cloves garlic crushed
• 1/4 tsp minced ginger optional
• 1/4 tsp minced lemon grass optional

Direction

1. In a large bowl, mix together all of the meatball ingredients until well combined.
2. Fill a shallow bowl with water; dip your hands in, shake off excess water and with wet hands, roll 1 tablespoon of meatball mixture into a ball. Repeat with remaining mixture to make 16-20 meatballs.
3. Heat a small amount of oil in a large nonstick frying pan over medium heat. Add the meatballs in batches without crowding the pan, and brown on all sides until golden and cooked through. Set aside.
4. Combine salad ingredients together in a large bowl. In a separate jug, whisk together all of the dressing ingredients and mix throughout the salad leaves.
5. Serve with the chicken meatballs and garnish with the crushed peanuts.