500g chicken mince (or 3 chicken breast roughly diced and processed)
1 onion, finely chopped, browned with 1 tbsp grated garlic and 1 tbsp grated ginger
¼ cup coconut cream
4 spring onions, green section, finely chopped
1 tbsp fish sauce
½ bunch coriander, finely chopped
1 small red chilli, finely diced
½ cup brown rice flour, if needed
2 tbsp olive oil, for frying
1 tbsp soy sauce/tamari
½ tbsp rice wine vinegar
1 tbsp ginger, grated
4 spring onions, white section, finely chopped
1 clove garlic, crushed
1-2 tsp honey
2 tsp sesame oil
½ bunch rocket or baby spinach leaves
½ bunch coriander
½ bunch mint
Combine dipping sauce ingredients in a small bowl or jar and mix well, then set aside.
In a bowl combine chicken mince, cooled onion mixture, egg, coconut cream, spring onion, fish sauce, coriander and chilli until well combined, adding brown rice flour if the mixture is too wet.
Roll mixture into balls and bake or pan-fry in the olive oil until cooked through.
Spoon a portion of green herb salad, top with meatballs, sprinkle with coriander leaves and drizzle with dipping sauce