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Asian chicken pancakes
Materials for 25 meatballs:
500 g minced chicken
1 egg
2 tablespoons of peanut butter
1 large sweet potato, cooked and mashed
1 thinly chopped onion
1 spoon of grated ginger
2 mashed garlic cloves
2 tablespoons of soy sauce
4 tablespoons of bread crumbs
For the sauce:
2 tablespoons of soy sauce
2 tablespoons of honey
1 tablespoon of lime or lemon juice
1 tablespoon of sweet chili sauce
1 mashed garlic clove
2 spoons of chopped coriander
Preparation:
Mix the minced chicken meat and the mashed sweet potato with the rest of the
ingredients until they reach a consistency. Heat up a pan with a bit of oil. After oiling
up your hands, create flat meatballs (with a diameter of about 6 cm) and cook them for
2-3 minutes on each side until they reach a golden hue. If you want to make yours larger,
cook them on medium-low heat, so the inner part of it cooks as well, without burning on
the outside. Mix the sauce ingredients together, except for the parsley, and use it to dip
the meatballs once they’re ready. Place parsley on top and serve. You can serve it with rice.
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