Our evenings have begun to cool off. Evidence that Autumn is well and truly on it’s way. Rain in it’s various shapes and forms has been welcomed, regardless of whether it bucketed down like there was no tomorrow or drizzled finely in silver threads (as it’s doing right now). It’s brought a shade of green back to the landscape that is so much more pleasing to the eye than the brittle straw-brown that we’re all too used to in this part of the country. Summer has been harsh, as usual, yet we’ve made it through and slip fluidly into the delights of Autumn, without even a second thought.
During this change of seasons (welcomed perhaps in both hemispheres), a warm appetiser such as the one to follow can be a truly wonderful thing. Full of flavour and the perfect size for nibbling on between sips of chilled white wine. Or beer… they would certainly go well with a pale ale as well.
My offering for Angie’s Fiesta Friday extravaganza this week are these scrumptious Thai-infused appetisers – the perfect party food to share with friends at The Novice Gardener… or nibblies for a family of four on a cool drizzly afternoon!
Thai Chicken Meatballs | Gather and Graze
- 500g Free-Range Chicken Mince
- 75g/¾ Cup (Seaweed or Plain) Rice Crackers (crushed in the food processor)
- 1 Large Clove of Garlic (finely chopped)
- 1 Thumb-size Piece of Fresh Ginger (finely grated)
- 2 Shallots/Scallions (finely chopped)
- 2 Tablespoons Fresh Coriander (finely chopped)
- 1 Small Red Chilli (finely chopped and seeds removed)
- 1 Free-Range Egg White
- 1 Tablespoon Soy Sauce
- ¼ Teaspoon Sesame Oil
- A few good grindings of Black Pepper
- ¼ Teaspoon Sea Salt
- Vegetable Oil (for frying)
Place all ingredients into a large mixing bowl and using a spoon (or your hands) mix until well combined. Roll mixture into balls (approximately 3cm in diameter).
Place enough oil into a medium-sized frying pan to be able to shallow fry and place the pan over medium heat.
When the oil is hot enough, fry the chicken meatballs in batches, turning them all the time for even cooking. When they are golden brown (and cooked through), remove to a plate lined with some absorbent paper to sit for a few minutes.
Serve while warm/hot with some sweet chilli sauce for dipping.
Notes on Cooking:
- The crushed rice crackers can always be substituted with bread crumbs (panko would be my preference).