These Asian-inspired chicken balls take next to no time to throw together. In just a few minutes, you’ll have a hot, savory snack or even the protein component of a lunch or dinner. Eat two or three of these with rice crackers and a low-FODMAP vegetable, such as 1/2 cup (44 g) fennel or 1 cup (35 g) of arugula, for a complete snack. Or serve them to guests as nibbles alongside a glass of wine.
- Yield: 7 Servings
- 14 ounces (400 g) minced cooked chicken
- ½ cup (50 g) celery, finely chopped
- 2 tablespoons (2 g) finely chopped fresh cilantro
- 1 red chile, finely chopped (omit for reflux)
- 1 lemon grated rind
- ½ cup (60 g) low-FODMAP breadcrumbs
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 350°F (180°C, or gas mark 4). Combine all the ingredients in a bowl.
- Wet your hands and form the mixture into 20 small balls of equal size.
- Place on a baking sheet lined with parchment paper and bake for 10 minutes until cooked through.
- Remove from the oven and eat hot or cold. Store leftovers in the fridge for 2 to 3 days or freeze for 1 to 2 months.