Recipe: Coriander Chicken Balls / Fish Cocktail Balls

This is a fantastic simple dish, perfect for entertaining.

Ingredients

• 500 grams chicken mince or white fish fillets (eg. Rockling, Orange Roughie)
• 1/2 cup fine breadcrumbs
• 1 tablespoon chopped parsley
• 1 tablespoon finely chopped fresh coriander
• 1 tablespoon fresh basil
• 1 egg
• 4 tablespoons Emelias Garlic & Chilli Oil
• Emelia's Coriander Dipping Sauce or Emelia's Thai Dipping Sauce, to taste
• sea salt and black pepper to taste
• finely-sliced spring onion or fresh chilli (optional)

Method

1. Roll mixture of either the seafood or the chicken into small (50-cent sized) balls. Lightly flour and set aside.
2. Over a medium temperature, heat 4 tablespoons of emelia's Garlic & Chilli Oil. Fry 5 or 6 pieces at a time for around 3 or 4 minutes, turning gently.
3. Drain the balls on a paper towel and keep them warm in a low-temperature oven.
4. Continue until all balls are cooked.
5. Decorate the balls with the spring onion or chilli (optional).
6. Serve immediately with Emelias Coriander Dipping Sauce or Emelias Thai Dipping Sauce

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