Chicken balls with sauteed greens and cauliflower mash/rice

Ingredients

• 500g organic chicken mince

• 1 tbsp coconut oil

• 1 brown onion chopped

• 3x garlic cloves roughly chopped

• 2 cm kno of fresh ginger, peeled and diced

• 1 carrot, roughly chopped

• 225g tin water chetnut, drained and chopped

• 3 tp mirin

• 3 tp o auce

• 4 tp eame oil

• 1 bag of organic spinach leaves

• 1 bunch of broccolini

• spring onion finely sliced

• 4 tp eame eed (toasted)

• 1x cauliflower

Method

Chicken balls

• Drain and dry your water chestnuts. Roughly chop and set aside

• In a blender/food processor add your chopped carrots, brown onion, garlic and ginger. Blend (not too much). If you don’t have a blender you can just chop them really finely.

• In a bowl, add chicken mince, blended veg and water chestnuts and mix well.

• Make your chicken balls.

• Heat coconut oil in a pan and add your chicken balls. Lightly fry for a couple of mins and then transfer to an oven tray (with baking paper). You don’t want to cook them too much. Bake for 15 mins or until cooked through. Alternatively you can cook in air fryer until golden brown.

Sauce

• Add mirin sauce, tamari and sesame oil into a little bowl. Set aside. If you like things saucy ;) double the ingredients.

Greens

• You have two choices here, you can either steam your greens or sautee them in some oil for a couple of minutes until cooked. I like my greens sauteed in a little bit of oil and seasoned with salt.

Cauliflower mash or cauliflower rice (your choice)

• Boil water in a pot, if you have it in the cupboard add 1 tbsp veg broth. I really like Nutra Organics vegetable broth. Cook until cauliflower is soft.

• Drain cauliflower and then transfer back to pot. Add a tbsp butter and mix through. Season with salt and pepper.

• With a stick blender, blend until smooth. I really like my cauliflower to be smooth and creamy so I will sometimes add to my blender/food processor.

• If you prefer cauliflower rice, you can chop cauliflower up, add to a food processor and then steam. I actually like to keep life simple so use the frozen cauliflower rice from Woolies which I then steam.

To finish

• On a plate, transfer cauliflower mash and then add your chicken balls to the top. Add your greens and then distribute the sauce over the top.

• Add sesame seeds and spring onion to the top. If you feel like it, add coriander or parsley as well.

Enjoy. This dish serves 2-3 people depending on how hungry you are.