Peanut satay meatballs
Makes 30 serves
3 slices stale bread, crust removed
500g chicken or pork fillet, cubed
1 onion, peeled and quartered
½ cup shelled peanuts
2 cloves garlic, peeled
1 bunch coriander, roughly chopped
1 x 60g egg
Corn flour, for coating
P
eanut oil, for shallow frying
Peanut Satay Sauce (see R25)
Assemble the ikon™ Food Processor using the Quad
®
processing blade.
Process bread slices until soft breadcrumbs form. Remove breadcrumbs from processing bowl
and set aside.
Place meat, onion, peanuts, garlic and coriander into the processing bowl. Process using the
Pulse button in short bursts until ingredients are finely minced.
With the motor running, add egg through the food chute and use the Pulse button in short burst
until egg is mixed through.
Add breadcrumbs and process using Pulse button until mixture is just combined. Roll
tablespoonsful of the mixture into balls, then coat in cornflour.
Heat a little oil in a large frypan and cook meatballs on a medium heat for 20 minutes, turning
occasionally, until cooked and golden brown.
Serve hot with steamed rice and Peanut Satay Sauce
Crispy batter for fish
Makes sufficient batter to coat 1kg fish fillets
1 x 60g egg
¾ cup/190ml water
¾ cup/190ml milk
2 tablespoons vinegar
1½ cups/225g plain flour
½ cup/75g self-raising flour
P
inch of salt
Assemble ikon™ Food Processor using the Quad
®
processing blade.
Place ingredients in above order into the processing bowl. Process until smooth. Allow to stand
for 15 minutes before using to coat fish for deep frying.
1.
2.
3.
4.
5.
6.
1.
2.
Fish, chicken and meat continued
