Sandalwood, Ginger & Chicken Balls

Thai inspired with fresh coriander & ginger, but definately Australian with Sandalwood roasted nuts.

Thai inspired with fresh coriander & ginger, but definately Australian with Sandalwood roasted nuts.

Most people are familiar with Sandalwood incense sticks, oils, skincare products but have never try the beautiful nuts that this tree offers.  The Sandalwood tree, Santalum spicatum is a native to Australia and has been eaten as a bushtucker food by the Aboriginal people for centuries.

Sandalwood nuts, delicious soft and subtle

Prep Time: 15 mins
Cook Time: 30 mins
Bushfood ingredient: Sandalwood nuts

Ingredients

  • 800g Free-range minced chicken
  • 125gm cream cheese
  • 1/2 cup approx roughly chopped roasted Sandalwood nuts
  • 1/2 cup loosely packed chopped fresh coriander
  • 1 good-sized tablespoon of grated fresh ginger

Method

  1. Mix all ingredients together to form balls the size of a large walnut
  2. Chill in the fridge for approx 1/2 hour
  3. Add oil to a pan, when hot, cook chicken balls in batches
  4. Put the cooked chicken balls in non stick paper and into a warm oven to keep hot
  5. Arrange the chicken balls onto a dish and pour the sauce over
  6. Serve with Coconut Rice

Additional Info

Sauce 1/2 cup finely chopped red onion ! desertspoon OutbackChef Yellow Curry 1 tablespoon of grated fresh ginger 1 desertspoon of Sweet Chilli sauce 1 cup water, approx Method Stir fry the onion in a little oil until transparent Add curry, water, ginger and Sweet Chilli Sauce

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